Plant-based meat alternatives are having a moment, but do they represent a real shift towards a more sustainable diet? In this episode, Edwina Romanens dives into the technology that made the plant-based protein taste revolution possible, how consumer preference steers the industry, and what place plant-based meat alternatives might have in the diets of the future.
Edwina is the former lead biotechnology scientist at Planted, a leading plant-based food company in Switzerland specializing in meat alternatives. She now works as a biotech research manager at Givaudan, a flavor and fragrance manufacturer.
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