Financial Times published this video item, entitled “Fermenting: the future of animal-free meat? | FT Tech” – below is their description.
Silicon Valley venture capital is feeding a budding business in fermented, animal-free proteins, creating bacon, turkey and egg white from yeasts and fungus. San Francisco correspondent Dave Lee considers its potential over a few slices of fungus salami.
#foodindustry #sustainablefood
See if you get the FT for free as a student (http://ft.com/schoolsarefree) or start a £1 trial: https://subs.ft.com/spa3_trial?segmentId=3d4ba81b-96bb-cef0-9ece-29efd6ef2132.
► To learn more, visit our website – https://channels.ft.com/en/tech/
► Watch more videos from this series here – https://youtube.com/playlist?list=PLrhpR40o4n5xaP-rUqPx2r0TY5x7fNYBe
► Check out our Community tab for more stories on the economy.
► Listen to our podcasts: https://www.ft.com/podcasts
► Follow us on Instagram: https://www.instagram.com/financialtimes‘
Financial Times YouTube Channel
Got a comment? Leave your thoughts in the comments section, below. Please note comments are moderated before publication.
