How the sausage gets made: the serious business of fake meat

September 13th, 2021

The Guardian, Other, 11/09/2021, Donna Lu
On an industrial road in Coburg, in Melbourne’s north, there’s a tale of two facilities. […] But Prof Michelle Colgrave, a protein scientist at the CSIRO, says a bigger change is the growing number of people who consider themselves flexitarians or reducetarians.

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