Protein Report

Microalgae as a Protein Source for the Future

Microalgae, those tiny organisms that thrive in water and sunlight, hold immense potential for addressing the world’s protein sustainability challenges. By tackling key cultivation bottlenecks and exploring alternative growth strategies such as mixotrophy, microalgae-based proteins may soon become more accessible to consumers, offering a valuable addition to our diets and food supply chains.

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Building Political Will to Fund Academic Research in Cellular Agriculture

By taking the tools of tissue engineering and adapting them to work on a scale as large as agriculture, cell-cultured meat could change the world. But first, we …

Designing a Future That Works for All

The general assumption is that technology is intrinsically neutral — it can be used for either good or bad and the outcome depends on the person or group who …

Chitin: Providing Structure and Biofunction to Cell-Cultured Meat

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

Reimagining Global Protein Production for the 21st Century

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 …

Could Molecular Farming Unlock the Secret of Cheese?

Gene-recombinant biotechnologies aim to produce key animal proteins at a fraction of the cost of conventional animal husbandry. The implications for research, …

Seaweed Aquaculture's Untapped Potential

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 …