Mysilium has the natural texture of meat and has those stringy proteins already in there. We don't have to fraction isolated or extruted straight out of our fermentor. And so that's what we're doing, were we're essentially converting microscopic fungi within a day into foods that look like raw chicken. So it's a whole food that on its own has more protein than eggs, more iron than beef, more fibre than oats, more potassium than bananas,. It naturally contains vitamin b 12, which plant food's typically black.We eat it all the time, and we absolutely love it. It's really good.
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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