{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/8cf4cec7-5a0f-49c5-8ec9-36941b5c6b6e/b82a7173-296e-4448-a5ea-861070c0c6fd?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"Finless Foods’ Mike Selden: “We brew fish meat”","thumbnail_width":200,"thumbnail_height":200,"thumbnail_url":"https://open-images.acast.com/shows/61ba0b311a8cbef1d93cf121/61ba0b4a40076a0012722f47.jpg?height=200","description":"<p>The Sunday Times’ tech correspondent Danny Fortson brings on Mike Selden, founder of Finless Foods, to talk about growing fish flesh without the fish (3:15) how it works (4:30), turning mush into fillets (7:00), why he started the company (8:50), the scourge of sea lice (10:40), blind tuna (12:05), how to avoid the public relations mistakes made by the GMO industry (13:35), leaving a medical career for a startup (16:10), why banana candy tastes terrible (17:10), being an environmental activist (18:20), the nascent ‘clean meat’ industry (19:40), the synthetic biology revolution (22:00), the ingredients (23:50), vegetable “scaffolding’ (25:45), taking on Big Fish (26:40) why Europe will be a challenge (28:00), being transparent in marketing (30:00), fish brewery tours (31:45), why cost is key (33:10), the beginning of the end of industrial livestock (36:05), and banishing vegetarianism (38:00). </p>","author_name":"The Sunday Times"}