Beanless brews can cut deforestation and greenhouse gas emissions dramatically – but what will happen to workers in traditional coffee-growing regions?
Supported byAbout this contentNadra NittleSat 16 Oct 2021 06.00 EDT
Heiko Rischer isn’t quite sure how to describe the taste of lab-grown coffee. This summer he sampled one of the first batches in the world produced from cell cultures rather than coffee beans.
“To describe it is difficult but, for me, it was in between a coffee and a black tea,” said Rischer, head of plant biotechnology
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