- Why plant-based meat MUST taste better than animal foods 
- Why plant-based products still suffer major quality issues
- The importance of high culinary standards

Record (online - Voice - Recorder.com)

In this episode, I explore the pressing issue of our terminology for animal-free foods.
 Topics I cover: 
* Why “plant-based meat” sounds so boring
* Creative examples of plant-based branding
* Giving cultured meat a cool name
And plenty more!

EP. 2 - THE NAME GAME

In today’s episode, I explore the complexities of making realistic cheese without cows. 
Hear why:
- We have seen amazing innovations in plant-based meat, but not cheese
- Why, despite improvements, dairy-free cheeses still lag behind conventional cheese in important ways
- Which startups and companies I’m excited about to create real, cruelty-free cheese 
And much more!
I hope you’ll learn something new.

Also follow me @NewOmnivore on Instagram

EP. 3 - CHANGING CHEESE

Welcome to the latest episode! On today’s show, I want you to know something very important: Making meat from plants is about more than merely replacing animal protein. It can be a whole new art form that explores the wonders and riches of Nature’s bounty for recreating animal foods. This new food craft can become as beautiful, refined and respected as the art of baking bread, fermenting wine, crafting beer, and aging cheese. 
Plants are full of magic - we just have to see it.

EPISODE 4 - Plant-Based Meat Is An Art

Hello! Welcome to the New Omnivore Podcast, a show devoted to advancing the field of animal-free meat, dairy and eggs. My name is Janay and I'm the creator and host of New Omnivore. 
Join me each week as I teach, inspire and share my passionate views about the beauty, magic and huge potential of plant-based and cultured meat to transform our global food system. 

Find me on IG @NewOmnivore 
Facebook Groups - The Art of Animal-Free Innovation
My plant-based cooking page @VeganFlavorClass

EP. 3 - CHANGING CHEESE

The New Omnivore Podcast

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