Scientists have linked ingredients in processed meat to cancer, and meat companies and lobbyists are paying millions to silence them. In 2015, the WHO listed one of the additives in processed meats as carcinogenic. That same additive was nearly banned in America in the 1970s – until lobbying from the meat industry discredited the scientists. We reveal how, to impede or halt regulations on certain additives, lobbyists have been working in the shadows for decades.

At the heart of this strategy are the scientists who collaborate, who receive generous compensation for studies that promote meat consumption. In conjunction with this, those whose work finds health risks associated with meat are ‘shot down’.

From Brittany to Denmark, through California and Wisconsin, director Sandrine Rigaud conducted a year-long investigation on the tactics of the meat industry.

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