Lab-grown food might seem like science fiction, but researchers here in New Zealand are already making massive gains in creating meat and dairy products in the lab and the products are becoming increasingly sophisticated. But how do the products stack up nutritionally? What risk do they pose to New Zealand's agriculture sector? And will the ick factor put people off? Louise Ternouth went behind the microscope. Watch the full version here: https://www.rnz.co.nz/national/programmes/checkpoint/audi

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