there are huge the movement. there are huge opportunities to let these systems empower— opportunities to let these systems empower you. opportunities to let these systems empoweryou. it had opportunities to let these systems empower you. it had to take ownership and to learn about them, have n _ ownership and to learn about them, have ai literacy. they have been a mentor, _ have ai literacy. they have been a mentor, a — have ai literacy. they have been a mentor, a collaborator and even when there _ mentor, a collaborator and even when there an _ mentor, a collaborator and even when there an opponent they help me grow. and for— there an opponent they help me grow. and for that _ there an opponent they help me grow. and for that for now i'm very, very gratefut _ and for that for now i'm very, very gratefut 50— and for that for now i'm very, very grateful. so hard. and for that for now i'm very, very grateful. 50 hard.— grateful. so hard. companies all over the world _ grateful. so hard. companies all over the world are _ grateful. so hard. companies all over the world are finding - grateful. so hard. companies all over the world are finding new. grateful. so hard. companies all. over the world are finding new ways to produce food for our growing population without putting as much pressure on animals or the environment. here comes laura with the new dairy alternatives. say cheese. sustainability and animal welfare are at the heart of better theories mission, which is to create

cheese and a lab using precision fermentation. one of the big challenges when it comes to dairy alternatives is recreating cheese in alternatives is recreating cheese in a way that you actually want to eat it by itself. this london—based company is focusing on kc. an element that normally comes from cows but they are using plant —based products. the idea is that this, once it's perfected can be used in any cheese to make a proper variety. it is one of the main proteins found in milk. and the wand that gives it its white colour. it's also most of the protein found in cheese and what gives cheese its melt, stretch and flavour. it gives cheese its melt, stretch and flavour. . . . , gives cheese its melt, stretch and flavour. . , . flavour. it has really excelled cleanin: flavour. it has really excelled cleaning companies - flavour. it has really excelled cleaning companies that - flavour. it has really excelled| cleaning companies that allow flavour. it has really excelled - cleaning companies that allow these complex cheesemakers to form encapsulated fat, so when you melted it flows when you're biting a vintage chart you taste that flavour. it's very complex. what are

ou u- to flavour. it's very complex. what are you up to hear? _ flavour. it's very complex. what are you up to hear? hi. _ flavour. it's very complex. what are you up to hear? hi. just _ flavour. it's very complex. what are you up to hear? hi. just so - flavour. it's very complex. what are you up to hear? hi. just so you can | you up to hear? hi. just so you can crow you up to hear? hi. just so you can grow used. — you up to hear? hi. just so you can grow used. we _ you up to hear? hi. just so you can grow used, we grow _ you up to hear? hi. just so you can grow used, we grow use _ you up to hear? hi. just so you can grow used, we grow use to make l grow used, we grow use to make cheese — grow used, we grow use to make cheese. here i amjust grow used, we grow use to make cheese. here i am just starting the small_ cheese. here i am just starting the small culture. this is going to go in the _ small culture. this is going to go in the incubator. and grow overnight. in the incubator. and grow overnight-— in the incubator. and grow overnight. in the incubator. and grow overniaht. ~ . overnight. meanwhile here in the food science _ overnight. meanwhile here in the food science lab _ overnight. meanwhile here in the food science lab cheese - overnight. meanwhile here in the food science lab cheese is - overnight. meanwhile here in the food science lab cheese is being l food science lab cheese is being prototyped using kason. alex, what have you got going on here? fince prototyped using kason. alex, what have you got going on here? once we have you got going on here? once we have it we can — have you got going on here? once we have it we can reconstituted - have you got going on here? once we have it we can reconstituted into - have it we can reconstituted into milk from which we can coagulate it and develop into occurred. expel away and the moisture from those. it's time for the big moment, the tasting. this looks amazing. like regular cheese.— tasting. this looks amazing. like regular cheese. what is a difference of ingredients. _ regular cheese. what is a difference of ingredients. what _ regular cheese. what is a difference of ingredients. what isn't _ regular cheese. what is a difference of ingredients. what isn't in - regular cheese. what is a difference of ingredients. what isn't in this - of ingredients. what isn't in this that you would normally do in

cheese? �* u. . that you would normally do in cheese? �* u, , .., that you would normally do in cheese? �* , , that you would normally do in cheese? , , cheese? because we can use plant -based sugars _ cheese? because we can use plant -based sugars we _ cheese? because we can use plant -based sugars we can _ cheese? because we can use plant -based sugars we can omit - cheese? because we can use plant i -based sugars we can omit galactose —based sugars we can omit galactose which is great for lactose intolerant people. and plant —based thoughts we have low cholesterol. it's an did not actually a healthier cheese. ~ . ., , . . | it's an did not actually a healthier- cheese._ i would cheese. which ones are late? i would sa no for cheese. which ones are late? i would say go for this one. _ cheese. which ones are late? i would say go for this one. this _ cheese. which ones are late? i would say go for this one. this is _ cheese. which ones are late? i would say go for this one. this is one - say go for this one. this is one of our mature chatters. == say go for this one. this is one of our mature chatters.— our mature chatters. -- chatter. that taste _ our mature chatters. -- chatter. that taste like _ our mature chatters. -- chatter. that taste like mature _ our mature chatters. -- chatter. that taste like mature chatter. l our mature chatters. -- chatter. | that taste like mature chatter. it taste right. let's try this one. what's that? that is gouda. the consistency _ what's that? that is gouda. the consistency looks _ what's that? that is gouda. the consistency looks good. what happens when you try a melted? the?r consistency looks good. what happens when you try a melted?— when you try a melted? they melt, eah. when you try a melted? they melt, yeah- they — when you try a melted? they melt, yeah- they take — when you try a melted? they melt, yeah. they take on _ when you try a melted? they melt, yeah. they take on a _ when you try a melted? they melt, yeah. they take on a slightly - yeah. they take on a slightly different flavour profile which should expect from melted cheese. they are more or less the exact same consistency. they are more or less the exact same consistency-— consistency. again they eat a bit more edge. _ consistency. again they eat a bit more edge, which _ consistency. again they eat a bit more edge, which is _ consistency. again they eat a bit more edge, which is always - consistency. again they eat a bit more edge, which is always a i consistency. again they eat a bit i more edge, which is always a good sign. will have a bit more of a think about how it tastes. ok we

will leave lara to conduct in—depth research there. we will cross to nick who's been to a whisky distillery. next in finding out how technology is helping the whisky industry to move with the times. whisky is one of scotland's greatest exports with sales soaring at about £6 billion last year. producing the amber nectar takes a lot of energy. but the scotch whisky association has pledged to reach net zero emissions by 2040 across the board five years sooner than the scottish government's goal. and this distillery here is set to achieve those targets with sustainability at its heart. today i'm on a whistle stop tour of ireland, american and the first port of call. the power source. so the dam does two things. it helps with cooling and

the distillery, but it also feeds into a hydroelectric system which supplies renewable energy to help with the whisky making. it's also installed solar panels, and it's using a biomass boiler instead of oil for 100% of its heat. holy smokes. that's powered by local forestry woodchips within ten miles of the distillery. so for every acre of woodland that's cut down to make the woodchip, there's replanting that's going on. water from a nearby natural spring goes into making the final drink, along with yeast and barley. but a lot of by—products are created during the distilling process, an unwanted residue called pot ale forms and after the mashing stage, spent barley grain known as draught is left behind. so each trailer will be felled every two days. it's mostly husk and left, but its warm from this morning. can either be dried and added to the pot set up and compressed then animal feed or it can go directly to the state and feed the cattle.

you know, that is deliciously smelling for a cow. i say put that in front of a cow. he'll be very happy. it's estimated that about half a million tonnes of draught and around 3 billion tonnes of pot ale are produced each year by scottish whisky distilleries. so if this waste could be turned into notjust feed orfertiliser, but high value fuel? celtic renewables took some from ireland american to prove its technology here at scotland's first biorefinery. so these act as the raw materials for our bacteria and they essentially grow on the organic matter that's in here, they break it down and they convert it into their end products. and their end products are highly valuable chemicals, acetone, butanol and ethanol. and right now you can only get them from fossilfuels. there's plenty of carbon out there in biological residues, and that can be used to make the chemical products that we make, which directly replace the same chemicals made from oil and gas

and things we have to dig up. martin's solution is based on bacteria starting in this anaerobic chamber. i kind of liken it to a pot plant you start with a seed and a small little plant. you let it grow a bit, then you put it into a bigger pot and then you put it into a bigger pot. and we are talking lots of pots. oh, my goodness me. wow. that's martin. so this one, we can grow 5000 litres worth of bacteria. is this the end? no. there's one more to go. it's pretty amazing to think that what happens in the lab just a few feet away culminates here with these five gigantic vessels holding up to 500,000 litres of bacteria. finally, the mixture is fed into this distillation tower, which extracts the chemicals from the mixture. there's a lot of machinery and a lot going on here, and that's it for the short cut

of this week's click. of this week's click. if you'd like more, check out the full length version, which is waiting for you right now on iplayer. thanks for watching and we'll see you soon. hello there. the first week of september is looking a lot more summery than what we had throughout most ofjuly and indeed august. this weekend, high pressure is building in. it will turn drier and sunnier and warmer across the board. however, there will be a fly in the ointment that comes with this area of low pressure in its weather from which will push close to the northwest of scotland at times, certainly on sunday. but high pressure is building in — it's killing off the showers, the clouds.

early on saturday we should see any rain fizzling out, but there will be a legacy of clouds and mist and fog, particularly across central southern england, wales, northern ireland. here it's going to be mild, but again, the northeast corner of scotland will be quite chilly with temperatures in low single digits. so we start off plenty of sunshine in the north. further south mist then fog through the morning which will tend to lift and burn into the afternoon. could see the odd isolated shower developing, but most places will stay dry and it'll feel a lot warmer for most low to mid twenties across the board. as we head through saturday night again we'll see the mist and fog develop pretty much anywhere but especially across parts of england and wales. gradually, this weather front will start to push into the north west of scotland to bring strong winds, outbreaks of rain, a much milder night to come across northeast scotland, 13 degrees for aberdeen and elsewhere.

temperatures will be in double figures. sunday high pressure still with us, but this weather front will be influencing the weather across northwest scotland. so for the highlands and islands, it'll be quite cloudy, breezy with outbreaks of rain here. but southern and eastern scotland, northern ireland, england and wales, once any early mist and fog clears away, then it'll be a lovely, sunny, dry day. light winds for most quite gusty, though, for the north west of scotland. temperature wise, for the highlands and islands, 15 to 17 degrees. but the rest of scotland, northern ireland, england and wales, it's the low to mid twenties. as we head into monday we hold on to this wetter, cloudier, breezier weather across northwest scotland. but the rest of scotland, northern england and wales again, once any morning mist and foreclosures away, it'll be dry, sunny and very warm with temperatures ranging from 22 to 26 celsius. much warmer there for eastern scotland, too. and we hold on to those temperatures mid to maybe high twenties for england and wales could see close to 30 degrees in one or two spots, otherwise they'll be turning more unsettled by the end of the week.

live from washington. this is bbc news. colourful and controverisal businessman mohamed al—fayed dies at the age of 94. more members of the far—right group, the proud boys, receive hefty prison sentences for their roles in the january 6 us capitol riots. and, the tale of the globe—trotting turtle. how tally the turtle ended up in texas, by way of wales.

hello i'm sumi somaskanda. we begin with that news coming in just in the past few hours that businessman mohamed al—fayed has died at the age of 94. the former harrods owner courted the establishment, befriended the royal family, and longed for british citizenship. his son dodi was killed alongside princess diana in paris in 1997. among other ventures, al fayed used to own the fulham footbal club, who confirmed his passing to the bbc. in a statement his successor said: on behalf of everyone at fulham football club, i send my sincere condolences to the family and friends of mohamed al—fayed upon the news of his passing at age 94. the story of fulham cannot be told without a chapter on the positive impact of mr al—fayed as chairman. his legacy will be remembered for our promotion to the premier league, a europa league final, and moments of magic by players and teams alike. everyone associated with fulham owes mohamed a debt of gratitude for what he did for our club. daniela relph looks back now at al fayed's life.