University of Copenhagen Scientists Utilize Blue-Green Algae to Create Sustainable ‘Meat Fiber-Like’ Protein Strands

University of Copenhagen scientists have made a groundbreaking discovery in sustainable food production by utilizing blue-green algae to produce ‘meat fiber-like’ protein strands. This achievement could revolutionize the production of sustainable foods, providing the right texture with minimal processing. The research offers a promising solution to challenges in replicating the texture and mouthfeel of traditional animal-based foods in plant-based alternatives, and demonstrates the minimal processing required for maximum sustainability.