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).
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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