E291: Pathway to Market is Complicated for Cell-Cultivated Protein

February 24, 2026

How can we meet the demand for meat as the global population grows? Today we are discussing cell-cultivated protein, a new meat production option that could compliment conventional livestock husbandry and seafood harvesting. Cell-cultivated protein is a real meat that is grown from animal cells. The production process involves taking cells from an animal, multiplying them in a nutrient rich medium, and forming muscle and fat tissues. Like any other food, cell-cultivated proteins are subject to US and state level regulations before they are made available to US consumers for purchase and consumption. Proponents of cell-cultivated proteins say it offers a slaughter free option for protein that may also reduce land use, produce fewer greenhouse gas emissions, and reduce the harvesting impact on marine fisheries compared to traditional approaches. Food science for cell-cultivated protein is still evolving and the sector faces challenges such as scaling the technology for large scale production and achieving an affordable product for consumers. Questions remain around what to call these manufactured meats and how to accurately – and yet enticingly – label them for consumers.
Our guests today are Kate Consavage Stanley from Duke University and Katariina Koivusaari from North Carolina State University, both post-doctoral researchers with the Bezos Center for Sustainable Proteins at North Carolina State University. Kate and Katariina, together with our research team recently published an article examining policy activity across the United States titled Exploring the US Regulatory and Legislative Landscapes for Cell-cultivated Meat and Seafood in the journal Trends in Food Science and Technology.

Related podcasts: Agriculture & Tech | Alternative Proteins | Climate Change, Environment & Food | Fisheries & Food Policy |

 

E279: Feed Us With Trees – the surprising importance of nuts

July 31, 2025

Every day, with few exceptions, I eat a handful of nuts. Usually a combination of almonds, walnuts, pecans, cashews, and pistachios. And they taste good for sure. But I’m responding mainly to research showing that consumption of nuts is related to less chronic disease. In particular, eating nuts lowers levels of inflammation related to heart disease and diabetes, and may improve cholesterol levels among other benefits. So, I saw it as welcome news that someone has just published a book about nuts, all aspects of nuts, actually. Today we’re joined by NPR, food Writer Elspeth Hay author of a new book called Feed Us with Trees- nuts, and The Future of Food. And I had no idea. Nuts were so interesting until I dove in a little bit. Elspeth has gathered stories from dozens of nut growers, scientists, indigenous knowledge keepers, researchers and food professionals. She writes that humans once grew their staple crops in forest gardens of perennial nuts, such as oaks, chestnuts, and hazelnuts in these species. Particularly important to the environment as well as to human wellbeing.

Related podcasts: Agriculture & Tech | Alternative Proteins | Climate Change, Environment & Food | History & Food | Regenerative Agriculture |

 

E276: Climate Change – A little less beef is part of the solution

June 20, 2025

Interest and grave concern have been mounting over the impact of agriculture and the food choices we all make on the environment, particularly on climate change. With natural weather disasters occurring much more frequently and serious threats from warming of the atmosphere in general, it’s natural to look for places to make change. One person who has thought a lot about this is our guest today, Dr. William Dietz of George Washington University. He’s been a prominent voice in this space. Bill, you’re one of the people in the field I respect most because our relationship goes back many years. Bill is professor and director of research and policy at the Global Food Institute at George Washington University. But especially pertinent to our discussion today is that Dr. Dietz was co-chair of the Lancet Commission on the global syndemic of obesity, under nutrition and climate change. Today, we’ll focus on part of that discussion on beef in particular.

Related podcasts: Agriculture & Tech | Alternative Proteins | Climate Change, Environment & Food | Regenerative Agriculture |

 

E273: Feeding innovation by taste testing alternative proteins

May 29, 2025

As someone who’s been mostly vegetarian for a number of years, I have tried a lot of plant-based foods and there’s a variety of them. And so how do they really taste, not just from my perspective? Well, it’s really important to do really careful analysis, and this is going to be the subject of our conversation today. Plant-based foods are becoming increasingly healthier and cheaper. But one large question really remains for consumers. How do they taste. NECTAR, a nonprofit initiative on a mission to accelerate the alternative protein transition sets out to answer this question. Through large scale blind taste tests with thousands of consumers. NECTAR is amassing the largest publicly available sensory database on alternative protein products. In its latest report, Taste of the Industry 2025, NECTAR conducted blind sensory panels of 122 products across 14 categories and uncovered which products have achieved the taste that’s on par with their animal-based counterparts. Today we talk with NECTAR’s Director, Caroline Cotto, about which products are meeting and exceeding consumer taste expectations and what the alternative protein industry needs to do to get more products to this level. And how NECTAR’s novel dataset can be used to get there faster.

Related podcasts: Agriculture & Tech | Alternative Proteins | Climate Change, Environment & Food |