You don’t have to be in the food-tech space to know there is a lot going on. A simple google search will send you down an endless labyrinth of information overload. You’ve probably heard of companies like, Impossible foods and Beyond Meat, who have raised millions, grown significantly, and can now be found at many local grocery stores and mainstream restaurants.

There’s a whole host of other brands, technologies, and innovations that are being developed such as eggs made of mung beans or protein from fungi, for example. Wanting to learn more, Gabriel talks to our next guest, Larissa Zimberoff, a freelance journalist, who specializes in covering the convergence of food, tech and business. Larissa’s work has appeared in the New York Times, Wall Street Journal, Bloomberg, Businessweek, and many others.

Driven by her personal health journey to better understand and navigate the universe of food and technology, Larissa’s expert research can be explored in her new upcoming book, Technically Food. In this conversation, she is a wealth of knowledge into the diverse and sometimes complex universe of food tech and plant based proteins.

More importantly, we ask the fundamental questions: will these innovations become a part of our everyday diet and is it even good for our health?