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 LoveFor information regarding your data privacy, visit acast.com/privacy
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