Center Scholar Walter Johnson, along with Faculty Fellow Andrew Maynard and research scientist Sheril Kirshenbaum, recently wrote for The Washington Post about the Impossible Burger, a plant-based food genetically modified to taste like meat.
The piece covers recent regulatory discussions about “cultured meat,” including fights with interest groups over calling such products “meat” at all. Additionally, recent polling shows American households are split on whether they would buy or even try this new class of genetically modified foods.
The future and success of this new category of food may turn on things like labeling requirements, environmental impact, and ethical appeal. The development of these new foods are an area of innovation worth watching.