Tissue engineering doesn’t sound very foodie, but turns out it’s the primo specialization needed for reimagining meat. Experts in the field aren’t easy to steal away from the medical world, but it’s happening. Sometimes they even launch their own company, like Ali Khademhosseini, who started Omeat.
Whether it’s food or medicine that’s more crucial to humanity is up for debate.
Read MoreGeorge Tenedios, the owner of Fresh&Co, a small New York chain of fast-casual restaurants, is constantly on the hunt for new ingredients. He’s experimented with all sorts of odd meat substitutes, from homemade tempeh to Silicon Valley darling Beyond Meat. But even he was stumped by a photo of what appeared to be a tuna sushi roll—shiny, bright-red "meat" with sesame seeds dotting the top—but which he knew was made not from any fish but from tomatoes.
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