How the sausage gets made: the serious business of fake meat
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.
Read more: https://www.theguardian.com/food/2021/sep/11/how-the-sausage-gets-made-the-serious-business-of-fake-meat