NEW TECHNOLOGY
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A kinder kind of meat
From the meat in a burger to salmon in sushi, more of our foods could soon come from the lab rather than the farm. Changing consumer preferences have already prompted record-breaking investments in novel lab-grown foods, and now, the COVID-19 pandemic has given us even more reason to explore sustainable future foods. One promising sustainable, environmental- and animal-friendly technology is cellular agriculture. Veronika Meduna investigates.
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