i'm phil torres here with kyle, marita and crystal.what you got for us. >> so imagine the day when you go to the supermarket and instead of going to the meat section you go to the protein section. you have chicken, beef and pork but a whole lot of plant based protein as well. i got to check out their products and put it to the test in a barbecue. let's check it out. grilled, sauteed, processed or packaged. >> organic science fan? >> america's obsession with meet is ferocious. >> four pounds is even better. >> and bigger is better when it comes to our april tide as evidenced from this wendy's ad from the '80s which epitomizes america's infatuation with beef. >> where's the beef? >> we school 250 pounds per person per year. experts predict we won't be able to sustain it. >> i would say we are already not doing it sustainably. we already are applying on the planet's resources more than we really should be if you just look at climate change alone. >> the united nations estimates that meat consumption will rise nearly 75% by 2050. the risin

shini somara and marita davidson.ou went through a bit of a swim. >> i got to are swim with researchers from cal state shark lab, measuring all sorts of environmental conditions. let's take a look at it. this is catalina island. 27 miles off the coast of los angeles. a place known for its beauty both above and below the ocean that surrounds it. most of the fish that call these waters home go relatively unnoticed. but one species is impossible to miss. them. if you were from cal state's shark lab, it's not a bad place to set up shop. >> this is going to change how we study sharks in the ocean. >> chris lowe, getting to know him and his work is getting your feet wet. obviously, here a day at the office requires a different attire. and it also provides a different view of the world. it takes only a few moments underwater to understand chris lowe's passion for the ocean. and for the sharks he studies. >> what is it about sharks that interests you from a scientific perspective? >> they're a canary in a coal mine for the oc

marita, you looked at an artificial egg. tell me about this? >> i did.natives to animal protein are kind of the thing these days for environmental, health, ethical reasons. i got to check out a company called hampton creek foods that is basically trying to replace the function of an egg in the kitchen. they may be a game changer when it comes to breakfast. let's check it out. eggs are the ultimate super food,edes, palked with newtrients and proteins. on average, americans eat more than 76.5 billion eggs per year. you can have it any way you want, scrambled, poached, hard-boiled or over easy. this is what most people think of when they think of an egg. breakfast. the egg is more than just breakfast. it's the ultimate multi-tasker in the kitchen. >> it aerates it, brings oil and water together. >> the founder of hampton creek, josh tetrick is obvious setsed with the egg's versatility? >> it makes sure your cookie doesn't crumble. it will gels. it is pervasive. it's all over the place. >> that's one of the reasons why he thinks he can change the egg. >> whe

hard core in other words: marita davidson, is a scientist, specializing in ecology and evolution. testing a meat substitute that claims to taste like the same thing. >> it does taste like chicken.

hard core in other words: marita davidson, is a scientist, specializing in ecology and evolution.testing a meat substitute that claims to taste like the same thing. >> it does taste like chicken.

. >> marita davison specializes in ecologist coming. >> it looks like an egg, cooks like an egg. the plant based protein challenging the chicken.

. >> marita davison specializes in ecologist coming. >> it looks like an egg, cooks like an egg.