Making meat in a lab

Imagine if the meat we ate was all grown in shiny silver vats, with no animals harmed in the process.

That’s the vision of start-ups around the world, each trying to perfect lab-grown or cultured meat.

It’s a huge challenge in bioengineering to make it work at a cheap enough price. But there are big benefits for the planet if they can pull it off.

Presented by Amy Elizabeth
Produced by Amy Elizabeth and Tom Colls

Image: Lab-grown meat produced by Memphis Meat