11:00 Dame Maria Miller (in the Chair)

That is the key and why I am standing here this morning. The potential, as I understand it, for cultivated meat is huge. Cultivated meat, scientifically, is meat processed and produced from tissue. It is not, and never will be, a replacement for fillet steak, a pork chop or a leg of lamb. What it can do is augment and supplement meat production in a way that reduces carbon dioxide emissions and the number of animals required for slaughter, which is an objective that most of us would like to see followed through.

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