Will lab-grown meat ever rival the real thing? We ask the expert

Chemical engineer turned alternative bacon producer Benjamina Bollag on the trouble with animal farming, and how lab rashers are made

There are many complicated words for my diet – flexitarian, reducetarian, carnesparsian (from carne meaning meat, and eating it sparsely, because there is nothing like using Latin to give heritage to something made up online). I’m not alone: a third of Britons have reduced eating meat because of concerns about industrial farming. Soon to launch into this space is “lab-grown meat”, promising to take the slaughter and environmental exploitation out of your steak. But how does it work? And can it deliver? I spoke to Benjamina Bollag, founder of lab-grown bacon producer Higher Steaks.

Hi Benjamina! So you’re bringing home the bacon …
And pork belly! As far as I know, we’re the only cultivated pork belly producer.

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