Researchers have not only succeeded in using blue-green algae as a surrogate mother for a new protein — they have even coaxed the microalgae to produce ‘meat fiber-like’ protein strands. The achievement may be the key to sustainable foods that have both the ‘right’ texture and require minimal processing.
Researchers have not only succeeded in using blue-green algae as a surrogate mother for a new protein — they have even coaxed the microalgae to produce ‘meat fiber-like’ protein strands. The achievement may be the key to sustainable foods that have both the ‘right’ texture and require minimal processing. Researchers have not only succeeded in using blue-green algae as a surrogate mother for a new protein — they have even coaxed the microalgae to produce ‘meat fiber-like’ protein strands. The achievement may be the key to sustainable foods that have both the ‘right’ texture and require minimal processing.