Post by Bobby. on Jan 14th, 2021 at 9:33pm
Adelaide scientists turn marine microalgae into 'superfoods' to substitute animal proteins.
https://www.abc.net.au/news/2021-01-14/marine-microalgae-could-be-the-solution-to-protein-shortage/13054084
By Evelyn Leckie
Posted 3 hours ago
A new wave of superfoods are being cultivated in Adelaide labs in the hope it'll provide alternative ways to sustainably feed the world's increasing population.
Key points:
Scientists are developing a new form of superfood proteins derived from microalgae
The research found microalgae can be manipulated to become nutrient-rich
Microalgae can significantly reduce the planet's carbon footprint
A team of Flinders University scientists have developed alternative proteins to consume, but instead of meat, food products like caviar, vegan patties, plant-based meats, jelly, jams and spreads have been developed from marine microalgae.
The substance is usually found in the ocean, but scientists at the university have been cultivating it in labs and turning it into consumable forms.
Artist in residence Niki Sperou has helped scientists develop these prototypes in the hope it will be rolled out industrially.
https://www.abc.net.au/news/2021-01-14/marine-microalgae-could-be-the-solution-to-protein-shortage/13054084
By Evelyn Leckie
Posted 3 hours ago
A new wave of superfoods are being cultivated in Adelaide labs in the hope it'll provide alternative ways to sustainably feed the world's increasing population.
Key points:
Scientists are developing a new form of superfood proteins derived from microalgae
The research found microalgae can be manipulated to become nutrient-rich
Microalgae can significantly reduce the planet's carbon footprint
A team of Flinders University scientists have developed alternative proteins to consume, but instead of meat, food products like caviar, vegan patties, plant-based meats, jelly, jams and spreads have been developed from marine microalgae.
The substance is usually found in the ocean, but scientists at the university have been cultivating it in labs and turning it into consumable forms.
Artist in residence Niki Sperou has helped scientists develop these prototypes in the hope it will be rolled out industrially.