As scientists grow steaks from a single cell, Tomé Morrissy-Swan reports on the future of 'clean meating'.

A sizzling burger, thickly cut and grill-ready - not sourced from farm-dwelling livestock, but in test tubes: this is where the future of our food is being developed and, following an announcement from Quorn, whose "ultimate" quarter pounder will go on sale next month, looks set to herald the dawn of "clean meating".

Lab-grown alternatives are racing to catch up with plant-powered ones - a prospect that gathered steam at Berlin's first New Food Conference last week, which brought together scientists, start-ups (and

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