Are Plant- and Fungus-Based Meats Really Better than the Real Thing?

Gastropod

Cynthia Graber and Nicola Twilley, Cynthia Graber, and Nicola Twilley에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 Cynthia Graber and Nicola Twilley, Cynthia Graber, and Nicola Twilley 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.

2+ y ago 55:55

MP3•에피소드 홈

Move over, beef: there’s a new burger in town. Plant-based meats are sizzling hot right now; in 2020 alone, the alternative meat industry saw a record $3.1 billion in investment, with 112 new plant-based brands launching in supermarkets. These juicy, savory, chewy fake burgers are a far cry from the dry, weird-tasting veggie patties of the past. This episode, we visit the Impossible Foods labs to swig some of the animal-free molecule that makes their meatless meat bleed, try fungal food start-up Meati's prototype "chicken" cutlet, and speak to the scientists and historians who can help us compare these new fake meats to their predecessors—and to real meat! Can a plant-based sausage roll be considered kosher or halal? Are plant-based meats actually better for you and for the environment? And how might a mysterious protein-powerhouse fungus named Rosita help feed the world?

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