News Exercise #258


1. According to the reporter, what aspects are similar and different to conventional chicken?
2. What short answer did the producer give as to why the it actually tastes like chicken, after the reporter tasted it?
3. Why is this method better than “bioprinting” food?

Answers:
1. According to the reporter, what aspects are similar and different to conventional chicken?
He said that it tastes similar, but that the texture was different. He said, “There is something to the structure of it that is not quite the same as you might be familiar with. Although the taste is very similar, the physicality, the feel of it in your mouth is slightly different.”
2. What short answer did the producer give as to why the it actually tastes like chicken, after the reporter tasted it?
He said, “It is chicken.”
3. Why is this method better than “bioprinting” food?
He said, “Bioprinting is something that exists today, but as far as using that to manufacture food to feed the world, it is way too slow for that to ever be feasible, so we have to find ways of being able to create this fast and cheap, and, you know, get this texture style better.” The last four words I’m not completely sure about.

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