Laura Hackl

Laura Hackl, an expert in protein science and sustainability, dives into the future of food and alternative proteins. She discusses the differences between animal and plant-based proteins, the science behind creating meat substitutes, and the ethical implications of lab-grown options. Laura shares her experience with ProFillet, a fish alternative, and the challenges of taste and nutrition in plant-based foods. She highlights the disconnect between nutrition research and real-world applications, emphasizing the need for effective communication in improving public health.