Advances in precision fermentation and cell-cultivated food technologies mean lab-grown cheese could soon hit the shelves - but can the nascent sector realise the economies of scale needed to trim its cost base?
Ask most vegetarians why they are not fully vegan and you often get the same one-word answer: cheese. The inescapable problem is that - from pizzas and sandwiches to ice cream, cheesecake and yoghurt...
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