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Highlights: #167 – Seren Kell on the research gaps holding back alternative proteins from mass adoption
Nov 6, 2023
Seren Kell, a researcher working on alternative proteins, discusses the problems with animal agriculture and the role of fermentation in creating meat-like proteins. They explore enhancing taste through traditional fermentation techniques and highlight the potential of fungi for alternative protein production. The importance of government funding and research in advancing the industry is emphasized.
21:05
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Quick takeaways
- Consumer preferences pose a challenge in promoting widespread adoption of alternative proteins.
- Fermentation offers environmental benefits and allows for upcycling waste side streams for sustainability and resource efficiency.
Deep dives
The Challenges of Animal Agriculture and the Need for Alternative Proteins
Animal agriculture is the leading driver of global challenges such as animal welfare, climate change, environmental degradation, food security, and public health. Alternative proteins are crucial in addressing these issues. Consumer decision-making is primarily driven by taste, price, and accessibility, making it difficult to prompt widespread dietary changes. Alternative proteins aim to provide sustainable and humane options that align with consumer preferences.
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