Millions of Americans have embraced plant-based meat like the Impossible Burger, but how do you feel about real meat that’s grown in a petri dish in a lab? If the taste, texture and smell exactly resembled meat that was traditionally farmed outside, would you eat it? Lab-grown, cell-cultured chicken, beef and pork is set to hit the mass market in just a few years. What’s the science and process behind this new technology?
Complex ingredients like maltodextrin and ferrous sulfate can seem scary, but are they actually bad for you in the long-term? We speak with chemist and author, George Zaidan about how food processing took hold in early human history and what to keep in mind when it comes to keeping a healthy diet.