From Reactions.
Beyond “burgers.” Impossible “meat.” A huge meatball (supposedly) made from wooly mammoth. Chemistry is changing how we think about meat, and as technology advances, things are only going to get more confusing…
#LabGrownMeat #BeyondMeat #ImpossibleFoods
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Chemistry of Pretzeliness:
https://youtube.com/shorts/BNgzmcExi-Y?feature=share
What is the Future of Fake Meat?
https://youtu.be/uOT2_LNJmzg
Better Grilling Through Chemistry:
https://youtu.be/RqUEh-B-U-k
Credits:
Executive Producer:
Matthew Radcliff
Producers:
Elaine Seward
Andrew Sobey
Darren Weaver
Writer/Host:
George Zaidan
Scientific Consultants:
Gina Stewart, PhD
Andrea Filler, BS
Michelle Boucher, PhD
Leila Duman, PhD
Executive in Charge for PBS: Maribel Lopez
Director of Programming for PBS: Gabrielle Ewing
Assistant Director of Programming for PBS: John Campbell
Reactions is a production of the American Chemical Society.
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SOURCES: https://docs.google.com/document/d/10_UgWbwRqXCrhnPXlZtL1a4ixn_88Raxh3pnCz5M0Xc/edit?usp=sharing
