Uploaded January 2026 | Updated September 2026, 2 weeks ago
Legumes, mealworm powder and duck cell biomass produced in a lab may seem worlds apart but they all feature in conversations about how our food system is evolving. We look at why so-called alternative proteins are getting so much interest across the world and why their future is such a hot topic. Together with our guest E rmolaos Ververis we discuss how their safety is assessed and bust some common myths along the way. Join us as we explore how food innovation is shaping our protein choices.
The current subtitles have been automatically produced by YouTube. EFSA does not accept any liability for mistakes or inaccuracies resulting from the transcribing process
Discover more about EFSA on our channels:
▪ Website: https://www.efsa.europa.eu/en
▪ Bluesky: https://bsky.app/profile/efsa.europa.eu
▪ LinkedIn: linkedin.com/company/efsa
▪ Instagram: instagram.com/onehealth_eu
Legumes, mealworm powder and duck cell biomass produced in a lab may seem worlds apart but they all feature in conversations about how our food system is evolving. We look at why so-called alternative proteins are getting so much interest across the world and why their future is such a hot topic. Together with our guest E rmolaos Ververis we discuss how their safety is assessed and bust some common myths along the way. Join us as we explore how food innovation is shaping our protein choices.
The current subtitles have been automatically produced by YouTube. EFSA does not accept any liability for mistakes or inaccuracies resulting from the transcribing process
Discover more about EFSA on our channels:
▪ Website: https://www.efsa.europa.eu/en
▪ Bluesky: https://bsky.app/profile/efsa.europa.eu
▪ LinkedIn: linkedin.com/company/efsa
▪ Instagram: instagram.com/onehealth_eu
