You already know about plant protein as a meat alternative - you know, peas, soy, beans and so on. And you probably have already tasted an Impossible Burger, which is largely plant-based but uses fermentation to produce the blood-like heme flavour. But a third category of alt-protein is so new that no one yet has commercialised it. Lab-based or cultured meat, is animal protein grown in a lab on a substrate using original animal cells. It’s quite the schizz in tech circles and NZ is in the race too. Of all three, it’s the most exciting and elusive alternative to agriculture. To talk all things cultured meat, Vincent was joined by Dr Georgina Dowd, of Plant&Food Research who is exploring ways to grow fish protein.