Texture: the flavour of the future TED Talk

What if you could eat chicken nuggets without harming a chicken? It's possible through "cellular agriculture," says Isha Datar, Executive Director at New Harvest. In a talk about cutting-edge science, she explains how this new means of food production makes it possible to eat meat without the negative consequences of industrial farming – and how it could fundamentally change our food systems for the better. "It's our once-in-a-lifetime opportunity to get a second chance at agriculture," she says.

Isha shows us how a Texture Analyser is being used in her TED Talk: How we could eat real meat without harming animals. Sounds interesting?

You can watch how it’s done here

Challenging peoples food perceptions

Meanwhile, Mugaritz, the eatery that Michelin star chef Andoni Luis Aduriz founded in 1998, has outgrown that label to become a laboratory that designs astronaut food and pushes customers out of their comfort zone, particularly in terms of new textural experiences.

Watch a summary of what he does