- Seaweed is the collective noun for a group of at least 10,000 species of macroalgae, and new species are being discovered each year. Although seaweeds have been consumed for millennia, they’re increasingly (and rightly) viewed as a hero ingredient. With only half a dozen species cultivated at scale right now, seaweed’s potential for the alt-protein industry is only just starting to unfold.
- Every now and again a young person comes along whose intellect and wisdom seem to defy their age. Over the past year, we’ve had the privilege of working closely with one such individual. If you haven’t yet heard of her, you probably soon will. Meet cellular agriculture’s rising star, Avery Parkinson.
- Much attention has been given to the innovators producing plant- and cell-based alternatives to traditionally animal-based foods, but less recognized are the ones developing serums and mixes in which those proteins can grow. Some of the most creative are using ancient and simple components—including algae and mycelia—to make the foundations for animal protein alternatives.
- Cultivate Tomorrow Hackathon Pitch Day
February 12, 2022
- Alternative Proteins and Cultured Meat
February 1, 2022
- What do European consumers think about alternative proteins?
February 3, 2022
- AltProteins 22
February 16, 2022
- Advancing Cell-Based Protein & Fermentation Solutions
February 22, 2022
- Future Food Systems - London
March 2, 2022
London, United Kingdom
Cultured meat is an emergent technology with the potential for significant environmental and animal welfare benefits. Accurate mimicry of traditional meat requires fat tissue; a key contributor to… read more
© Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (… read more
Cultured meat—real animal flesh produced from in vitro cell cultures, without the need to raise animals—is now poised to become publicly available. Compared to conventional meat, cultured meat… read more
Cultured meat production requires the robust differentiation of satellite cells into mature muscle fibres without the use of animal-derived components. Current protocols induce myogenic… read more
Ovalbumin (OVA) produced using the fungus Trichoderma reesei (Tr-OVA) could become a sustainable replacement for chicken egg white protein… read more
With rising global demand for food proteins and significant environmental impact associated with conventional animal agriculture, it is important to develop sustainable alternatives to supplement… read more
Conventional off-shore and on-shore cultivation methods for marine macroalgae are both inadequate to pitch macroalgae as scalable renewable feedstock that can be grown across all coastal … read more