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Episode 008 - conversation with Max Rye of Turtletree labs
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Today a very interesting conservation with Max Rye of Turtletree labs on the topic of cell-cultured milk. Questions that were asked during the interview/conversation: Who was the first to taste the product and how was it? How does it work? (i.e. the science of cell cultured milk) The price point that cell-cultured milk is aiming towards Scaling up production towards infant milk formula market Would there be a possibility in the future where consumers can “DIY” at home with a kit? Are cell-cultured milk any different from “traditional” milk? Will translation of your product into other languages be an issue for consumers and marketing? Have you met with cultural conflicts or people just not accepting this concept? What’s a day like for the scientist in Turtletree labs? --- Send in a voice message: https://podcasters.spotify.com/pod/show/functionalfoodpodcast/message
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