In the Media

18-Jan-2022. Iowa State University innovator gaining national interest for new ‘healthy’ fat technology

Oct-2021. Meatingplace magazine, Oct. 2021. Independent Thinker. p. 58–60, 62–64, 66, 68, 70.

05-Jul-2021. MeatsPad ESP podcast, episode 25. La armonía ideal entre la sal y la carne (in Spanish: The ideal harmony between salt and meat).

28-Jun-2021. MeatingPod podcast, episode 24. The meaty science side of R&D product innovation.

02-Jun-2021. MeatsPad podcast, episode 30. The truth behind salt.

8-Mar-2021. Tarté Receives Early Advisor Award

13-Jan-2020. Iowa Farm Bureau, The Spokesman Speaks podcast, episode 30. Topic: meat alternatives. Interviewed Dec. 11, 2019.

6-Jan-2020. "Fake meat coming from a range of sources."

29-Oct-2019. "The use of gums, binders and emulsifiers in meat and poultry."

18-Jul-2019. "Piecing together the sodium reduction puzzle."

17-Oct-2017. “Gums, binders and emulsifiers: cleaning up labels.”

5-Apr-2017. “A shift to more natural preservation."

21-Mar-2016. “Mixing technology steps up to the plate."