A chef and a scientist set out to discover the best engineered beef alternatives in the world to solve the growing cattle problem.
Bluefin tuna, salmon, and many other fish species are becoming endangered; exploring whether a sushi chef can swap wild-caught fish for GMO fish.
Chickenless eggs exist, and the need for mass-produced poultry and meat could be entirely replaced by bioreactors; Henri and Lauri find out how this tastes.
Around the world, viral bug balls, crickets, mealworms and other insects are being looked at as sustainable and tasty food sources; exploring whether they will ever cross over into mainstream cuisine.
Future-thinking foodies work their magic as they turn human urine into beer and create food out of thin air; many regions are facing drought and experts are searching for more sustainable answers, even in outer space.
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