My Experience with a Beyond Burger
I consumed so much media about them that when I saw Beyond Meat’s Beyond Burger in my normal grocery store, I felt compelled to try it.
Rachael Geiger has a master’s degree in Food Science and Human Nutrition from the University of Illinois. She is interested in learning how to close the gap between science, industry, policy and the public. She is also certified as “the proud farmer of 26 piglets,” courtesy of Fair Oaks Farms.
The views and opinions expressed in this blog are strictly those of the author.
Cell-based Meat, Part 5: Consumer Perception & Acceptance
Now, in my final post, we will explore the crux of the issue: are people going to be willing to buy and eat it?
Cell-Based Meat, Part 4: Regulation
What the product is called and how it is labeled and marketed will have impacts on how it needs to be regulated.
Cell-based meat, Part 3: Environmental Impact
Environmental stewardship is an important aspect of agriculture. Creating a sustainable system that can feed the world nutritious food in a way that is efficient, cost effective, and does not harm the environment is a challenge modern agriculture works hard to tackle.
Cell-based Meat, Part 2: How Is It Made?
Tissue engineering requires a group of stem cells which are replicated and grown in a lab. These stem cells are taken from the biopsy of a living animal.
Cell-based meat, Part 1: Defining the Undefinable
Cell-based meat – also known as “fake meat,” “clean-meat,” “farm-free meat,” “cultured meat,” “lab-grown meat,” “artificial meat,” and more.