Scientists bring us a lab-grown chicken nugget and texturally accurate, plant-based calamari. We’ll bite.
There’s a movement in the world of science to find alternatives to meat and dairy products that don’t involve killing animals. Two avenues for this are by using animal cells in a lab, or going plant-based. Two breakthroughs in this field of food science were published in journals recently: the largest lab-grown chicken nugget and a plant-based fried calamari that tastes like the real thing.
Producer Kathleen Davis joins Host Flora Lichtman to discuss these morsels of research and other science news of the week, including mandatory composting hitting the largest U.S. city, why human wounds heal slower than our primate cousins, and the disinfecting limitations of at-home washing machines.
Transcripts for each segment will be available after the show airs on sciencefriday.com.
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