Walter Johnson, Andrew Maynard and Sheril Kirshenbaum

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Sheril Kirshenbaum, Associate Research Scientist, Michigan State University. Andrew Maynard, Director, Risk Innovation Lab, Arizona State University. JD Candidate, Arizona State University.

Would you eat meat made in a lab?

It’s been a busy summer for food-based biotech. The U.S. Food and Drug Administration made headlines when it approved the plant-based β€œImpossible Burger,” which relies on an ingredient from genetically modified yeast for its meaty taste. The European Union sparked controversy by extending heavy restrictions on genetically modified