Cultivated meat: future feast or Frankenfood?

In this episode of In Good Taste, I sit down with consumer affairs specialist Harry Kind (formerly of consumer champions Which?) to unpack cultivated meat: what it is, why it exists, and whether it’ll really taste like the “chicken-est chicken” and the “beef-iest beef”… just without the animal.

What we cover:• Cultivated meat 101: cells to steak (and why nuggets are the first stop)• The price–taste–convenience triangle and who the early adopters might be• Regulations and reality — from pet food to dinner plates• Can chefs help solve “the chew”? Why scaffolding and texture matter• Marketing, misinformation and the “ick factor”

I’m Mallika Basu, food writer, speaker and adviser and I'm on a mission to make food matters accessible and joyful. My new book, In Good Taste: What Shapes What We Eat and Drink – and Why It Matters, covers topics like this and is available to ⁠⁠pre-order now⁠⁠.

Say hello / pitch ideas: ⁠⁠ingoodtastepod@gmail.com⁠

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