How Food Science is Reinventing Meat | EP 77 (SciDish)

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This episode is 40 minutes long.

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This episode was published on March 16, 2026.

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In this episode of SciDish, we sit down with Bruce Friedrich, founder and president of the Good Food Institute, to unpack his new book MEAT: How the Next Agricultural Revolution Will Transform Humanity’s Favorite Food—and Our Future, recently named one of Publishers Weekly’s Top Ten New Releases in Science. Rather than arguing against meat consumption, Friedrich explores a pragmatic question: if global demand for meat continues to rise, can science help us produce it more efficiently, safely, and sustainably? We dig into the food science and biotechnology behind plant-based and cultivated meat, the real-world bottlenecks to scaling these innovations, why conventional meat companies are investing in alternative proteins, and how policy decisions today could quietly shape the future of protein production. Plus: This episode of Omnivore is brought to you by IFT FIRST – Food Improved by Research, Science, and Technology. Join the leading food science and innovation expo, IFT FIRST, at McCormick Place in Chicago, July 12th through the 15th, for the industry’s premier event connecting innovation, science, and business. Learn more at ift.org.

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How Food Science is Reinventing Meat | EP 77 (SciDish)

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