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Could micro-organisms revolutionise our food?

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Manage episode 244157551 series 2447773
Content provided by Financial Times. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Financial Times or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

A Chicago start-up has found a way of turning microbes into edible protein, part of a growing trend towards a microbial revolution in food. Leslie Hook discusses why investors are increasingly interested in this area with Emiko Terazono, commodities correspondent, and Clive Cookson, science editor.


Contributors: Leslie Hook, environment correspondent, Emiko Terazono, commodities correspondent, and Clive Cookson, science editor. Producers: Fiona Symon and Persis Love



Hosted on Acast. See acast.com/privacy for more information.

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1269 episodes

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Archived series ("Inactive feed" status)

When? This feed was archived on February 27, 2024 05:14 (2M ago). Last successful fetch was on August 01, 2022 17:00 (1+ y ago)

Why? Inactive feed status. Our servers were unable to retrieve a valid podcast feed for a sustained period.

What now? You might be able to find a more up-to-date version using the search function. This series will no longer be checked for updates. If you believe this to be in error, please check if the publisher's feed link below is valid and contact support to request the feed be restored or if you have any other concerns about this.

Manage episode 244157551 series 2447773
Content provided by Financial Times. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Financial Times or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

A Chicago start-up has found a way of turning microbes into edible protein, part of a growing trend towards a microbial revolution in food. Leslie Hook discusses why investors are increasingly interested in this area with Emiko Terazono, commodities correspondent, and Clive Cookson, science editor.


Contributors: Leslie Hook, environment correspondent, Emiko Terazono, commodities correspondent, and Clive Cookson, science editor. Producers: Fiona Symon and Persis Love



Hosted on Acast. See acast.com/privacy for more information.

  continue reading

1269 episodes

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