What is cell-based meat? with Megan Poinski of Food Dive

Sustainability has been and will continue to be an important discussion within the food & beverage industry. Many brands have already taken the necessary steps to lessen their environmental impact, but there is still plenty of room for improvement. The meat industry, in particular, has been consistently under fire for its non-sustainable practices. However, a new market is in development, one that could theoretically change the industry forever: cell-based meat. This week on Beyond the Shelf, we spoke with Megan Poinski, a Senior Editor at Food Dive. We discussed what exactly is cell-based meat, and the legislative conundrum that the industry is facing.

Beyond the Shelf dives into the food and beverage industry with guests from all corners of the business including founders/CEO’s, marketers, chefs, dietitians, researchers, and other influencers. Topics range from trends in retail and production to expert tips on marketing to inspiring stories from growing companies, popular chefs, and much more! From ChefsBest – taste and quality experts in the food and beverage industry.

For more information about the emerging cell-based meat industry follow Megan on twitter @meganpoinski

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