[Global] Nutritionist and chef Amy Longard has long loved seaweed, and says cooking with it has many benefits. Continue reading Seaweed’s the secret ingredient in this meat-free pâté
[UK] Vegetarian bacon is often made of beans, tofu or other ‘alternative’ proteins. And – unfortunately for vegans – egg, too. Continue reading Is ‘seaweed bacon’ the delicious veggie dream it’s cracked up to be?
[Spain] Next-generation hot dogs and hamburgers may come with an unusual ingredient: seaweed. Continue reading Better burgers, more healthful hot dogs: Could a pinch of seaweed be the answer?
[USA] Mix pea-plant protein with algae and some serious science and here’s what you get: shrimp — at least that’s what one San Francisco startup is banking on with its new lab-made product it hopes to get on the market by early this year. Continue reading The future of food: from lab to table
[UK] In a project subsidised by the global health foundation, the Wellcome Trust, Hamilton, a micro-biologist by training, and Jack were cooking 40 covers twice a day from a make-shift kitchen at the base of a tree at the Shuffle Film Festival in an East London Continue reading Mealworms, algae make a tasty dish at London fest
In 15 years’ time, there’s a chance some of the beef you consume will have been grown in a test tube. The cow never would have had a beating heart, nor a brain, nor would it have seen a paddock or a feedlot. It would just be a Continue reading The future of food: cultured meat, 3D-printed meals, GM crops, Soylent and seaweed
Eating meat is a way of life for a lot of people. Not many people can resist a big, fat, juicy burger or a slab of steak sizzling away, and they might not have to try either, even if they’re looking at cutting back for health reasons.
Researchers are hard at work now Continue reading Scientists Figure Out How To Make Steaks From Plants and Algae