The last alternative protein source that we'll cover in this episode is insects! Maybe you've tried them before at a food fair, or maybe you regularly eat them, but insects are probably the oldest alternative food source that we've discussed. However, this source also faces its own unique challenges in the food market. We'll talk about all things insects with Saskia Leopold from Burgs Foods, company that uses crickets to make burgers!

This podcast is powered by Pinecast.

In this podcast episode, we cover a well-known alternative protein source: microalgae! While many of us have probably eaten seaweed before, these organisms are much smaller than the typical algae. Although there is still a lot to discuss about this source, as you'll hear in this episode, you can actually already buy it. We'll discuss all the pros and cons of using algae in food with Rafael Cubero from AlgaePARC!

This podcast is powered by Pinecast.

In this episode, we'll be discussing what is maybe the most controversial alternative protein source in recent years: Lab-grown or cultured meat. Some people see ethical issues with this product, while others see it as an opportunity for meat lovers to eat meat with less environmental impact. We will first discuss this product ourselves and then ask an expert, namely Daan Luining from Meatable, all our burning questions!

This podcast is powered by Pinecast.