Et samarbejde mellem forskere fra DTU Biosustain og kokke fra The Alchemist, en to-stjernet Michelin-restaurant i København, har vist, at gæsterne er åbne over for at spise et innovativt, nyt produkt fremstillet af voksende svampe.
Scientists working with chefs at a two-Michelin-starred restaurant in Copenhagen have found that diners are open to eating an innovative new product made by growing fungi.
An Italian researcher has turned to the public to fund a project he believes has the potential to scale up cultivated meat production.
A first-of-its-kind analysis has revealed the rapid growth of European alternative protein research – with more than a quarter of all studies published last year amid record funding.
A first-of-its-kind analysis has revealed the rapid growth of European alternative protein research – with more than a quarter of all studies published last year amid record funding.
Cultivated meat, plant-based foods and fermentation offer exciting research opportunities with huge societal benefits.
What is 'lab meat'? This article gives you the top 11 things you need to know about this emerging food, based on the latest evidence.
Ismaël works to grow and support the alternative protein scientific community across Denmark, Sweden, Finland, and Norway.
Dr Petra Kluger, who moved into cultivated meat after a career in tissue engineering, says greater collaboration between scientists from different disciplines will be vital to advance the field.
