Could alternative proteins solve antimicrobial resistance?
With global concerns regarding antimicrobial resistance, find out why Martina Helmlinger thinks alternative proteins could provide a solution.
Source: newfoodmagazine.com
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What's Next for Vegan Seafood? 3 Startups Are Harnessing the Power of Mushrooms
Three startups in three different countries are working to transform the vegan seafood sector with shrimp, scallops, and salmon made from mycelium.
Source: vegnews.com
Go fish: Danish scientists work on fungi-based seafood substitute
Team call in Michelin-starred chefs to help crack challenge of mimicking texture of seafood
Source: theguardian.com
Michelin-starred chef teams up with scientists to create fish-free seafood made from fungus
Scientists from the Technical University of Denmark are teaming up with a two Michelin-starred restaurant to create fish-less seafood made from fungus fermented with seaweed.
Source: dailymail.co.uk
Researcher teams up with Michelin star chef to create seafood alternative
Danish researcher Dr Leonie Jahn will seek to demonstrate the capabilities of particular fungi as a viable seafood alternative.
Source: newfoodmagazine.com
World's largest lab-grown steak unveiled by Israeli firm | Meat industry
MeaTech 3D created the 4oz steak using 3D printing with real bovine cells that mature into muscle and fat
Source: theguardian.com