“Coffee with Charles” S1 Ep 7. Cultivated meat

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Coffee with Charles

Charles Brennan

9 episodes

2 days ago

Charles sits down for informal coffee conversations with authors to demystify their recent research articles on food and nutrition. As an acclaimed international speaker, pioneering innovator, and multi-awarded author, Charles takes the opportunity in the business of a day to sit down for a cup of coffee with expert scientists around the world to get their version of what makes food so nutritious and how to make sure we provide sustainable foods for the consumer. Take a few minutes out of your day and listen to the true evidence of food ingredients and how they affect your health.

Health & Fitness

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Health & Fitness

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“Coffee with Charles” S1 Ep 7. Cultivated meat - fake, fad or the future ?

Coffee with Charles

14 minutes 35 seconds

10 months ago

“Coffee with Charles” S1 Ep 7. Cultivated meat - fake, fad or the future ?

Cultivated meat - fake or a way of the future (Season 1 Episode 7)

In Episode 7 of “Coffee with Charles” Charles Brennan visits Oxford in the UK and continues with his informal coffee conversations with authors to demystify their recent research articles.

In this episode Charles speaks with Professors Niall Young and Jette Feveile Young from Aarhus University in Denmark. They discuss their paper on the future of cultivated meats and the potential of hybrid food.

SYNOPSIS

Revolutionising the Future of Food: Cultivated Meat Gains Momentum

Cultivated meat, derived from the cells of meat-producing animals, is no longer a mere research concept. Already making its debut in restaurants across Singapore, the USA, and Israel, it promises significant health benefits by offering a cleaner, antibiotic-free alternative. Moreover, this innovation addresses consumer desires for sustainable, palatable, and nutritionally balanced food. By marrying the best aspects of plant-based alternatives and cultivated meat, this groundbreaking approach paves the way for a more sustainable and economically viable food ecosystem, bringing us one step closer to mainstream retail.

Stay tuned for the culinary revolution that's set to change the way we eat!

Read Professors Niall Young and Jette Feveile Young's paper published in the International Journal of Food Science and Technology here: READ

Or watch the full video of the interview on the YouTube channel here: WATCH