Some call it fake meat – but the burgers of the future could come from a lab, a fungus, a plant or a hybrid that combines animal meat with alternative proteins. UC Davis researchers are looking at ways to bring these proteins to market on a large scale. Experts say it may be the only sustainable way to meet the world’s demand for meat. In this episode of Unfold, you’ll learn more about alternative proteins and the challenge of getting meat eaters to embrace them.
In this episode:
David Block, director ...
Some call it fake meat – but the burgers of the future could come from a lab, a fungus, a plant or a hybrid that combines animal meat with alternative proteins. UC Davis researchers are looking at ways to bring these proteins to market on a large scale. Experts say it may be the only sustainable way to meet the world’s demand for meat. In this episode of Unfold, you’ll learn more about alternative proteins and the challenge of getting meat eaters to embrace them.
In this episode:
David Block, director of the Integrative Center for Alternative Meat and Protein at UC Davis
Ruihong Zhang, professor, UC Davis Department of Biological and Agricultural Engineering
Anna Denicol, associate professor, UC Davis Department of Animal Science
Lucas Smith, assistant professor, UC Davis Department of Neurobiology, Physiology and Behavior
Cody Yothers, UC Davis graduate student researcher, co-founder Optimized Foods
Zane Starkewolfe, CEO of Optimized Foods
Doni Curkendall, executive vice president of operations, Better Meat Co.
Moran Farhi, executive vice president of technology, Better Meat Co.
Learn more about the Integrative Center for Alternative Meat and Protein in our multimedia feature story, also available at ucdavis.edu/food.
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