Ep 50: Keeping it real: The business of cultivated meat

In this episode, Food & Drink Business editor Kim Berry is joined by Professor Paul Wood, a board member at the Australian Academy of Technology & Engineering, to talk about the economic realities of cultivated meat.

We discuss its viability, the logistics, and challenges associated with the field, including costs, regulatory matters, marketing, and scalability.


LINKS:
Vow applies to FSANZ for cultured quail approval
Vow puts mammoth meatballs on the menu
Related conferences
Cumulus 2023 (Las Vegas, 11th Sept)
AltProteins conference returns, expands, launches (Melb, 4th Oct)

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Food & Drink Business delivers the industry’s most in-depth news and editorial coverage of Australia’s food and beverage sector. The Food & Drink Business podcast is one part of our multi-media platform, which provides: the latest news; expert opinion and business advice; insightful reports on industry issues and trends; new products; the latest research and technology developments; and regulatory updates. Tune in for entertaining and informative interviews from industry leaders, change drivers and experts across all aspects of the country’s leading manufacturing sector.

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If you would like to sponsor the podcast, please email our national sales manager Sharon Amos.

If you wish to use any of this podcast’s audio, please send an email to Kim Berry.

The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.

The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.

If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website or email

MC: Grant McHerron
Host: Kim Berry
Producer: Steve Visscher

Food & Drink Business - © 2023

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