Cutting-edge technology is creating a range of plant-based food from omelets made with an almond-based egg substitute to pork-broth ramen without meat. These food tech products could hold the key to solving food shortages and may help reduce food loss. But are they really safe? How close are the taste and texture to the originals? Alongside experts in the field, we take a closer look at what we might be eating in the future.
Guests:
Ujiie Kiyokazu (Associate Professor, Faculty of Life and Environmental Sciences, University of Tsukuba)
Ikegami Saori (Representative Director, Japan Soyfood Meister Association)