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Aug 12, 2025, 3:00 am174 pts
The Next Web
“Microbial protein,” says Katelijne Bekers, waving a vial of beige-coloured powder in front of me like it’s a magic potion. It doesn’t look like your typical lunch fare, but this unassuming dust could play a crucial role in the future of food. Bekers is the co-founder of MicroHarvest, a Hamburg and…
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