))
Making lab-grown fat the secret ingredient to plant-based protein – Max Jamilly, co-founder, Hoxton Farms
Manage episode 411395442 series 3321415
Content provided by UKTN. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by UKTN 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.
Max Jamilly, co-founder of Hoxton Farms, discusses why developing lab-based fat is the secret ingredient for the cultivated meat industry, why some people oppose lab-grown meat and how the regulatory progress for getting new alternative proteins in shops is going.
Jamilly co-founded the London-based cultivated fat startup in 2020 alongside his lifelong friend Ed Steele. Jamilly breaks down the science of how meat can be grown in a lab, and how Hoxton Farm’s cultivated fat can extend lab-grown meat beyond sausages and nuggets to high-quality cuts such as steaks, pork belly and bacon. Jamilly also discusses the health implications of his company’s technology and why he feels people will be better off when the last animal factory farms have shut down. Jamilly has a PhD in synthetic biology from Oxford, an MPhil in bioscience enterprise from Cambridge and an MA in natural sciences (biological) from Cambridge.
89 episodes
Share
