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. In this episode, Gastropod co-hosts Nicole Twilley and Cynthia Graber visit the Impossible Foods labs to swig some of the animal-free molecule that makes their meatless meat bl...
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.
In this episode, Gastropod co-hosts Nicole Twilley and Cynthia Graber 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 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?
This episode was reported and produced by our friends at Gastropod.
Featuring Aymann Ismail, Celeste Holz-Schietinger, Malte Rödl, Tyer Huggins, and Raychel Santo.
SUPPORT
Outside/In is made possible with listener support. Click here to become a sustaining member of Outside/In.
Subscribe to our free newsletter.
Follow Outside/In on Instagram and Twitter
Join our private podcast discussion group on Facebook
LINKS
Read Aymann Ismail’s piece on the debates surrounding plant-based pig substitutes in Muslim communities here.
Celeste Holz-Schietinger, the VP of Product Innovation at Impossible Foods, featured in Fast Company as one of the most creative people in business in 2020.
Malte Rödl is a researcher in environmental communications at the Swedish University of Agricultural Sciences. His PhD thesis is titled “Categorising Meat Alternatives: how dominant meat culture is reproduced and challenged through the making and eating of meat alternatives.”
Tyler Huggin’s company, Meati, which he started after “auditioning” thousands of fungus species and finally a protein powerhouse he and his team nicknamed “Rosita.”
Raychel Santo studies how plant-based meats measure up against animal meats in terms of both nutritional and environmental impacts. Read the full paper she and her colleagues wrote here.
CREDITS
Gastropod co-hosts: Nicola Twilley and Cynthia Graber
Produced by Sonja Cho Swanson
Outside/In team: Justine Paradis, Taylor Quimby, Felix Poon, and Jessica Hunt
Executive producer: Rebecca Lavoie
Theme: Breakmaster Cylinder
Additional music by Ludwigs Steirische Gaudi and Jackson F. Smith
