The Ingredient Panel
A food scientist, a chef, and a food product developer discuss what's in your food, why it's in your food, and why that matters
The Ingredient Panel
S2 E03 The less processed side of plant-based meats
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Linsey Herman, Jill Houk, and Karen Watson
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Season 2
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Episode 3
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In this episode we chat with Kristine Sanschagrin, Vice President of Strategic Sourcing & Sales at Atlast , a company making minimally processed meat analogues with mycelium from mushrooms. We get deep into plant-based meat substitutes that don't try too hard to be exactly like meat.
https://www.atlastfood.co/