Bryon Wiegand, Ph.D., Professor of Animal Science at the University of Missouri discusses alternative meat products.
Did you know that ”alternative” meat products are a $1 billion (and growing) market in the US? Join Food Sleuth Radio host and registered dietitian, Melinda Hemmelgarn, for her interview with Bryon Wiegand, Ph.D., Professor of Animal Science at the University of Missouri, State Meats Extension Specialist, and Associate Division Director in Animal Science. Wiegand defines and explains the science and technology behind alternative meat products, including lab-based, cultured, and plant-based, as well as how these products are labeled.
Related website: https://alt-meat.net/
Did you know that ”alternative” meat products are a $1 billion (and growing) market in the US? Join Food Sleuth Radio host and registered dietitian, Melinda Hemmelgarn, for her interview with Bryon Wiegand, Ph.D., Professor of Animal Science at the University of Missouri, State Meats Extension Specialist, and Associate Division Director in Animal Science. Wiegand defines and explains the science and technology behind alternative meat products, including lab-based, cultured, and plant-based, as well as how these products are labeled.
Related website: https://alt-meat.net/
Related website: https://alt-meat.net/