Alternative protein, fermented meat doesn't exist in the consumer world yet. It's kind of getting there. Alternative proteins have made a tiny, tiny, tiny dent. I hope what i am about to say is wrong, but i am not optimistic that youare going to see the dramatic change in the near term. The meat demand continues to go up, not down,. Even with the explosion of interest in compaties like impossible and beyond.
The Sunday Times’ tech correspondent Danny Fortson brings on Paul Shapiro, founder and chief executive of Better Meat, to talk about making meat alternatives, (4:00), the $300,000 burger (11:00), using fungi (12:00), turning mushroom roots into steak (16:35), becoming an ingredient company (18:00), growing up an animal lover (19:45), starting an animal rights NGO (23:00), changing his approach (26:30), writing a book (28:40), starting Better Meat (31:50), experimenting with alternatives (33:45), his first hire (35:20), scaling up (39:20), the slow rate of innovation (43:10), his worst day of work (47:25), and society’s stubborn views on meat (49:05).
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