Meet the researcher: Sniffing out better alternative seafood with Sirli Rosenvald
Conrad AstleyDr Sirli Rosenvald has set herself a challenge: developing plant-based seafood she would actually want to eat.
Dr Sirli Rosenvald has set herself a challenge: developing plant-based seafood she would actually want to eat.
Researchers are aiming to recreate the unique aroma of salmon using plants to support the development of delicious and sustainable alternative seafood products.
A team of scientists plans to use algae to develop new techniques for cultivating boneless fish fillets from sea bass cells.
GFI Europe welcomes collaboration that will "supercharge progress towards the commercialisation of cultivated seafood, and a truly sustainable seafood industry".