Science Friday
Two Steps Forward For Meat Alternatives
May 2, 2025
Discover the latest strides in meat alternatives, featuring the largest lab-grown chicken nugget and tasty plant-based calamari made with mung bean protein and microalgae. Learn about the challenges faced in the lab-grown meat sector, alongside the growing popularity of urban composting in NYC. Dive into fascinating insights on why human wounds heal slower than our primate cousins and explore the surprising limits of home washing machines in killing bacteria. Science is cooking up some exciting new possibilities!
16:18
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Quick takeaways
- Recent breakthroughs in food science include a lab-grown chicken nugget and a plant-based calamari that closely mimics traditional seafood textures.
- The podcast also highlights New York City's new mandatory composting initiative aimed at reducing landfill methane emissions and promoting sustainability.
Deep dives
3D Printed Calamari Breakthrough
A recent advancement in food science has led to the creation of plant-based, 3D printed calamari. This innovative dish utilizes mung bean protein as its primary ingredient, combined with microalgae and canola oil, which is formed into rings and subsequently battered and deep-fried. Researchers have honed this recipe over time, successfully addressing initial texture concerns to create a product that closely resembles traditional calamari in chewiness and texture after cooking. Additionally, this plant-based version boasts higher protein content than that of actual squid, highlighting its nutritional benefits.
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