Скачать или смотреть Is lab grown food the dinner of the future?

In this episode of In Good Taste, I sit down with consumer affairs specialist Harry Kind (formerly of consumer champions Which?) to unpack cultivated meat: what it is, why it exists, and whether it’ll actually taste like the “chicken-est chicken” and the “beef-iest beef” but without the animal.

WHAT WE COVER

➡️ Cultivated meat 101: cells to steak (and why nuggets are the first stop)
➡️ The price–taste–convenience triangle and who the early adopters might be
➡️ Regulations and reality
➡️ Can chefs help solve “the chew”? Why scaffolding and heterogeneity matter
➡️ Marketing and the “ick factor”

ABOUT ME
I’m Mallika Basu — food writer, advisor and spice obsessive — on a mission to make food matters accessible, joyful and useful for food lovers. My new book, In Good Taste: What Shapes What We Eat and Drink – and Why It Matters (paperback), is out 22 Jan 2026 and available to pre-order in the UK now.

FOLLOW ME
Instagram:   / mallikabasu_  
LinkedIn:   / mallikabasu  
YouTube:    / @mallikabasu  
Substack: https://mallikabasu.substack.com/