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New Company Moves To Ohio: Nexture Bio, crafting the future of food.
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Ready to explore the future of food? Join Michelle Gatchell as she catches the momentum of an innovative company moving to Ohio called Nexture Bio. She sits down with Heidi Coia, Director of Product Development and Tissue Engineering at Nexture Bio, to unravel the science and potential of cultured meat. Heidi guides us through the fascinating process of creating structured meat products from animal cell biopsies, aiming to replicate traditional cuts like chicken breasts and pork loins without the ethical and environmental baggage. During our discussion, we dive into the regulatory landscape shaping the market availability.
Heidi gives us insight into the history of the cultured meat industry by spotlighting the accomplishments of trailblazing companies Good Meat and Upside. We delve into how cultured meat can address global food insecurity and nutrient deficiencies through fortification and cover recent FDA approvals, advancements in South Korea, and legislative hurdles. Whether you're a tech enthusiast, foodie, or sustainability advocate, this episode promises a captivating glimpse into the groundbreaking future of meat production.
Capitole
1. Cultured Meat and Tissue Engineering (00:00:00)
2. The Future of Cultured Meat (00:07:29)
3. Advancements in Cultured Meat Technology (00:20:10)
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