Keeping it real: the business of cultivated meat - a podcast by FDB Editor

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

www.foodanddrinkbusiness.com.au/news/vow-applies-to-fsanz-for-cultured-quail-approval

Vow puts mammoth meatballs on the menu

www.foodanddrinkbusiness.com.au/news/vow-puts-mammoth-meatballs-on-the-menu 

Related conferences

Cumulus 2023 (Las Vegas, 11th Sept)

www.foodanddrinkbusiness.com.au/yafevent/cumulus-2023 

AltProteins conference returns, expands, launches (Melb, 4th Oct)

www.foodanddrinkbusiness.com.au/news/altproteins-conference-returns-expands-launches 

------------------------------

The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media (www.foodanddrinkbusiness.com.au).

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 www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.au

Host: Kim Berry

MC: Grant McHerron

Producer: Steve Visscher

Food & Drink Business - © 2023

Further episodes of The Food & Drink Business Podcast

Further podcasts by FDB Editor

Website of FDB Editor