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In this episode of Don’t Eat Poop!, our hosts Matt and Francine dig into the rising trend of edible insects and lab-grown meat, and what it means for food safety compliance, foodborne illness prevention, and regulatory frameworks.

From cricket protein powder to 3D-printed steak, this isn’t sci-fi anymore—it’s on your dinner plate. But are regulators ready? Are you ready? And most importantly, what happens when something goes wrong in a sterile lab environment?

Let’s just say: this episode gets crunchy.

00:00:00 Insect Protein and Lab-Grown Meat

00:08:57 Global Food Safety Regulation Challenges

00:13:05 Facebook Marketplace Food Sales

00:19:15 Consumer Trust Issues

00:22:28 Future Food Trends and Concerns

Take a look at the Food Safety News article we’re talking about today: https://www.foodsafetynews.com/2026/03/insects-and-cell-based-food-on-radar-of-food-regulators/ 

“Say this does get to a point at which we figure out how to scale printing meat in a lab and it tastes just like meat, what food safety risks come from that in the future? I guess to be determined.” – Matt Regusci

 I can't imagine thinking I'm craving a cicada. I'm craving a chocolate-covered cockroach today.” – Francine L Shaw

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