54. Mycoprotein v. cell-cultured seafood

<p>We know meat is problematic for the environment, and seafood has its own issues with overfishing, so do we have to wave goodbye to the foods we love?</p> <p>Well, what if we told you that there are substitutes which you can enjoy without sacrificing taste and texture?</p> <p>We start with mycoprotein, in the form of the well-known meat substitute products of <a href="https://www.quorn.co.uk/?msclkid=ce16ff0dcf8911eca9c95c07d51cdd9d" target="_blank">Quorn Foods</a>. Tim Finnigan, Chief Scientific Advisor for Quorn Foods, explains why mycoprotein is such a suitable source of protein, how it is manufactured, the environmental benefits, and how <em>fusarium venenatum, </em>the microfungus, was discovered. And... it's tasty!</p> <p>In the same episode, we ask Dr Lauran Madden, Chief Technology Officer at <a href="https://www.bluenalu.com/" target="_blank">BlueNalu</a>, to share with you the engineering process, the health and environmental benefits, and the positive impact on the environment of their cell-cultured seafood. This is hugely critical as the populations of marine species have halved since 1970, battling with overfishing, illegal fishing, and the effects of trawling. This cell-cultured seafood comes first...plaice... *sorry*.</p> <p>By the end of this episode, we will hopefully have demonstrated the environmental and health benefits of switching meat out of our diets for better alternatives.</p> <p><strong>Keywords: </strong><em>cell-culture, microfungus, filamentous, mycoprotein, environment, meat substitute, protein, seafood, yeast, engineering, technologies, fish, fungi, Quorn, BlueNalu.</em></p>