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Alternative Protein Food is the podcast focused on the future of food, sustainable nutrition, and innovation in the world of alternative proteins. In each episode, we dive into the next generation of protein sources — from plant-based options to lab-grown meat, insects, fungi, microalgae, and emerging food tech. Featuring interviews with scientists, startups, nutritionists, and industry leaders, we provide a fresh and up-to-date look at how the way we eat is evolving — blending science, flavor, sustainability, and business. If you're passionate about health, the planet, and food innovation...

Food and technology are powerful shapers of our identity. Both tap into places occupied by our psyche and are analogous to imagination and wonder. Food has its practical applications and pays homage to the cultural diversity of our planet. Technology is, at its best, the realization of inventive ideas that solve problems. When the two are combined, the solutions can open new doors we didn’t know existed. Hosted on Acast. See acast.com/privacy for more information.

The Wageningen Alt. Protein Project strives to build a healthy, sustainable, and just food system by creating a vibrant, robust, and inclusive community for alternative protein research and innovation at Wageningen University and Research.

"Tyson Foods, a Meat Leader, Invests in Protein Alternatives" is from the October 10, 2016 Business section of The New York Times. It was written by Stephanie Strom and narrated by Kristi Burns.

Father & Son duo discuss life, fitness, sports, business, and more. Subscribe for weekly a dose of humor and great chats from the heart.