Last month Katia Merten-Lentz was interviewed by Géraldine Meignan for French daily newspaper Le Parisien on in-vitro meat. An interesting read for all those actively involved in food innovation in France (french read only).
How might the Coronavirus pandemic affect the innovation of novel foods?
Katia Merten-Lentz reflects on the trends and consumer preferences which could slow down or speed up applications to bring novel foods to market. She explores why cultured meat, ‘immuno-boosting’ foods and a consumer’s general prioritization of health and hygiene could all play a part (article available in French only):
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