Technically Food: How Labs are Changing What We Eat
The foods of the future are being developed with rapid urgency. Startups are prototyping with sci-fi ingredients that may one day completely overhaul our dinners. Plant-based chicken, fungi bacon, and cultured wagyu steak to name a few. How to get the aroma of meat, without the beef? Can we replicate the tug of steak, minus the tendons? Will a bacon alternative be just as fatty and delicious?
Join Larissa Zimberoff, author of "Technically Food: Inside Silicon Valley's Mission to Change What We Eat" as she unpacks these concepts and more with a panel of startup experts doing exactly this.