sandra: there is a major problem on tap with a chief supplier of, and dioxide shutting down last month causing a nationwide shortage that could in the last call for some craft beer makers. the bigger breweries have technology to siphon off the crucial gas during the fermentation process but smaller breweries will fall flat in the area which is already for some to close their doors. craft beer considering its recent rise in popularity. i shouldn t say recent. it s been years that craft beer is so big that this is a problem. jon: first baby formula and now beer. sandra: where do you turn? jon: what a mess. sandra: what a mess. bottoms up. to be unprofessional paraglider
Facts and Factors has published a new research report titled “Industrial Gas Regulator Market By Type (Single Stage, Dual Stage), By Gas Type (Inert, Toxic,
all right, a new united nations report on climate change warns, the world has only three years to act in order to avoid an irreversible catastrophe. meanwhile, a california start-up is doing its part to cut down on greenhouse gas emissions by creating a new kind of alternative meat. cbs carter evans reports, as part of our new series, american innovation. today, we re going to be making a little air protein chicken korma. reporter: it s a classic indian dish, with a twist. it looks like regular chicken, the way it cooks. you know, it gets that little crust on the outside, there. that s the beauty of it. reporter: physicist lisa dyson is the founder and c.e.o. of air protein, and cbs news is getting an exclusive look at a product she says has the taste and texture of meat, but not come from animals. it s created using a fermentation process, similar to making yogurt, but instead of using microbes that consume milk and sugar, air protein uses microbes that eat oxygen, nitrogen
scaling up low cost recombinant proteins vaccines which work just as well, if not even better in some cases. that was the mistake that we were so focused on speed and rapidly immunising populations, small populations that we didn t give enough consideration to what we would need downstream. so who has the power to change this, then, to set things on a better track? what we need is to rapidly move forward on recombinant proteins vaccines, there is no upper limit to the amount they could be scaled. we use a used make coorabell fermentation process, the same that is used for recombinant hepatitis b vaccines all of the world, but we are on our own. we are getting frantic calls from ministers of science, ministers of health, of low and middle income countries all over the world. we help them all that we