Could micro-organisms revolutionise our food?

A Chicago start-up has found a way of turning microbes into edible protein, part of a growing trend towards a microbial revolution in food. Leslie Hook discusses why investors are increasingly interested in this area with Emiko Terazono, commodities correspondent, and Clive Cookson, science editor.Contributors: Leslie Hook, environment correspondent, Emiko Terazono, commodities correspondent, and Clive Cookson, science editor. Producers: Fiona Symon and Persis Love Hosted on Acast. See acast.com/privacy for more information.