'Silicon Valley venture capital is feeding a budding business in fermented, animal-free proteins, creating bacon, turkey and egg white from yeasts and fungus. San Francisco correspondent Dave Lee considers its potential over a few slices of fungus salami. #foodindustry #sustainablefood See if you get the FT for free as a student (http://ft.com/schoolsarefree) or start a £1 trial: https://subs.ft.com/spa3_trial?segmentId=3d4ba81b-96bb-cef0-9ece-29efd6ef2132. ► To learn more, visit our website - https://channels.ft.com/en/tech/ ► Watch more videos from this series here - https://youtube.com/playlist?list=PLrhpR40o4n5xaP-rUqPx2r0TY5x7fNYBe ► Check out our Community tab for more stories on the economy. ► Listen to our podcasts: https://www.ft.com/podcasts ► Follow us on Instagram: https://www.instagram.com/financialtimes\''
Tags: Tech , Business , INTERNATIONAL NEWS , finance news , business news , global news , Financial Times , foodindustry , sustainablefood , finance analysis
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