Plant protein without pretending

What if the future of plant-based food isn't about faking meat, but inventing something entirely new? We go inside a student hackathon at Wageningen University (WUR) and follow the winning concept from whiteboard sketch to test kitchen to campus cafeteria. Along the way, food scientists and student organizers weigh in on the potential for the food industry to not always try to imitate meat.

This episode was produced in collaboration with Wageningen Alt Protein Project (WAPP).

Want to share your reflections on the episode? Send us an email or voice memo to podcast@tabledebates.org

For more info, transcript and resources, visit: https://tabledebates.org/podcast/
episode106

Guest

• Melania Zanforlin, Co-chair WAPP
• Joaquin Fogel, Co-chair WAPP
• Dr. Laurice Pouvreau, Senior Protein Scientist at WUR
• Dr. Stacy Pyett, Program Manager at WUR
• Andy Bingham, Senior Food Application Scientist and Executive Chef at Kalsec Europe
• Dr. Raffaella Inchingolo, Lead Food Scientist at Kalsec Europe
• Dr. Guido Sala, Researcher in food physics and Molecular Gastronomy at WUR

Episode written, hosted, produced and edited by Melania Zanforlin. Produced and edited by Matthew Kessler. Music by Blue dot sessions.