In this episode of Balancing the Future, we sit down with Dr. Edwina Romanens, former Lead Biotechnology Scientist at Planted with expertise in plant-based food formulation, to explore the fascinating world of plant-based meat alternatives. Dr. Romanens delves into the technological advancements that have enabled plant-based proteins to closely mimic the taste and texture of traditional meat, from extrusion technology initially used in steel production to fermentation processes that enhance flavor and nutrition. We also discuss the sustainability and health benefits of plant-based meats, the challenges the industry faces, and the exciting future possibilities as these products evolve beyond just replicating meat. Tune in to learn how innovative food technologies are reshaping our plates and contributing to a more sustainable future.
Key Highlights:
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Former Lead Biotechnology Scientist at Planted
Dr. Edwina Romanens is the former Lead Biotechnology Scientist at Planted, a leading plant-based food company in Switzerland specializing in meat alternatives. She now works as a Biotech Research Manager at Givaudan, a flavor and fragrance manufacturer.
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