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Lab-Grown Meat: The Pros & Cons and What to Expect | Episode 67
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Content provided by Matthew Regusci, Food Safety Specialists: Matthew Regusci, and Francine L Shaw. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Matthew Regusci, Food Safety Specialists: Matthew Regusci, and Francine L Shaw or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
In this episode of Don’t Eat Poop!, our hosts Matt and Francine are talking about the future again, this time they're tackling lab-grown meat — that is if one can even call it meat if it’s grown in a dish.
This is a huge new scientific development with a lot of money backing it as a potential for the future, so of course it deserves its own episode.
Tune in to hear all about lab-grown meat, facts, curiosities, and its political repercussions, as well as its pros and cons in terms of food safety, compliance, and regulations.
In this episode:
💩 [01:05] Why Matt and Francine are talking about lab-created meat
💩 [02:51] Wanda Fish and the first cell-cultivated fish
💩 [04:05] Parasite destruction tags and the matter with sushi
💩 [07:30] The food safety ramifications of lab-grown meat
💩 [12:30] Recent lab-grown meat bans
💩 [17:06] Lab-cultivated meat facts and curiosities
💩 [19:53] Debunking a food safety myth
Disclaimer: Episode title and content do not constitute legal or health advice.
Resources from this episode
Read the Food Safety News article Matt mentions: Israel-based Wanda Fish rolls out first cell-cultivated fish.
FDA-approved lab-grown meat companies:
UPSIDE Foods website
Good Meat website
Noteworthy quotes from this episode
“No, cattle is not going extinct. You could make a huge argument that certain fish have the potential of going extinct because they're being overfished. So, where I think this really gets into a huge potential in the future is lab-based meat for fish alternatives.” – Matthew Regusci
“I'm certain there have to be risks with these products. Maybe we're moving away from Salmonella and E. coli to God knows what.” – Francine L Shaw
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
We'd love to hear from you!
Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!
Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.
Check out Francine's book Who Watches the Kitchen? on Amazon!
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