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Scientists have already created substitutes for meat and milk, but the most complex product remains – seafood.
Scientists in Copenhagen ferment seaweed based on mushrooms to develop the closest seafood substitute, working with the Alchemist restaurant. Two-Michelin-starred restaurant staff help scientists solve seafood texture challenge.
The Guardian reports.
Scientists are trying to mimic the fibrous texture of seafood, but it's difficult. Therefore, the team is experimenting with growing filamentous fungi, which form a mass of intertwining lines on algae.
Another complication is that algae, which are supposed to mimic the taste of seafood, do not provide ideal conditions for the growth of mycelium.
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