Fungi

June 23, 2022

Chitin- and chitosan-based scaffolds show promise for improving both the scalability and nutritional value of cell-cultured meat products.

March 15, 2022

What options are on the food-tech menu for achieving long-term protein security? Cell culture, plants, microorganisms, algae, and fungi may all have roles to play. But from a sustainability and resilience perspective, is there a clear winner?

September 14, 2021

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.