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This is Science Friday. I'm Flora Lichten.

As you have surely noticed, there's a movement in the science world to find ways to develop meat and dairy substitutes that don't

require animals and that might be more climate friendly. And there are a few ways to do this

by building off of animal cells grown in a lab or going plant-based. Scientists are now reporting

two new breakthroughs in food science. And here to dish about them and other notable news

from the week is Science Friday producer Kathleen Davis. Hey, Kathleen. Hey, Flora. What is the first

course in our food science roundup? Yes. So before I lift my kloche on this platter I have for you,

are you a big calamari person? You know, I've never met a battered and fried food I didn't like.

So I like that attitude. I guess, I guess yes. But I also will say, I have also heard stories of

counterfeit calamari that have made me think twice about it. Well, I don't know that story. What is that

made out of? You do not want to it. Well, I don't know that story. What is that made out of?

You do not want to know.

Okay.

I do like Calamari.

I've been known to order some fried calamari for the table.

And this recent breakthrough might bring you back on to Team Calamari.

So there's new research that was published by the American Chemical Society,

that there's a new

type of calamari, and that is 3D printed calamari.

3D printed from what?

Yes, so this is a much-tested recipe that involves mung bean protein as the base, and you've

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