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Cell-cultivated meat and Subway’s revamp
On this week’s episode of Extra Serving, a production of Nation’s Restaurant News, NRN editors Holly Petre, Sam Oches and Leigh Anne Zinsmeister spoke about the introduction of cell-cultivated meat.
Last week, news came out that both the USDA and FDA had approved two different brands of cell-cultivated meat for sale in the U.S., and this week, famous chefs Dominique Crenn and José Andres have used the cell-cultivated chicken in their restaurants. So, what do the NRN editors think of this new advancement in the food space? You’ll find out.
Meanwhile, during its sale process, Subway is…
The skinny
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