Lab-grown meat is coming in hot – and fast – as a sustainable, cruelty free alternative to regular meat.
But how is it made? And does it even taste any good?
In this episode of the podcast The Science Briefing, Dr Sophie Calabretto and Cosmos Magazine journalist Jacinta Bowler put cultivated meat to the taste test and run through some of the wild lab meat ideas manufacturers have in the works.
Listen to more episodes of The Science Briefing:
Originally published by Cosmos as Meat without slaughter: would you eat lab-grown meat?
Jacinta Bowler is a science journalist at Cosmos. They have an undergraduate degree in genetics and journalism from the University of Queensland and have been published in the Best Australian Science Writing 2022.
Dr Sophie Calabretto is a mathematician specialising in fluid mechanics. She is Honorary Senior Lecturer at Macquarie University and Honorary Associate Professor, at the ACE Research Group, University of Leicester.
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