7. Cultured Fat & Foie Gras - How it is Produced - David Brandes and Eva Sommer - a podcast by Marina Schmidt

Plant-based meat alternatives can get a big taste upgrade by using cultured duck fat, making them not vegetarian but hybrid products. These are more attractive to flexitarians or meat-eaters and can, therefore, make it easier to reduce meat consumption. Additionally, we talk about their cultured foie gras, the fatty duck liver. Find out the production steps involved in producing these animal-free cultured products.

Find out more about Red to Green: https://redtogreen.solutions/

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Further episodes of Red to Green Food Sustainability 🥩🔬♻️

Further podcasts by Marina Schmidt

Website of Marina Schmidt