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Researchers hijacked bacteria to produce sustainable, meat-like protein

These cyanobacteria can produce protein fibres, taking us a step closer to ideal texture from sustainable lab-grown meat. ....

Lorna Hodgson , Wiki Commons , Emil Gundersen , Julieaz Zedler , Annemarie Matthes , Erik Jensen , Stefanie Frank , Alexandram Schirmacher , Davida Russo , Paul Verkade , Assembly Of Nanofilaments , Department Of Food Science , Professor Poul Erik Jensen , Poul Erik Jensen , Poul Erik ,

Danish scientists unlock plant-based protein source from microalgae

Food industry news, voices and jobs. Optimized for your mobile phone. ....

Erik Jensen , University Of Copenhagen Department Food Science , University Of Copenhagen , Poul Erik Jensen , Food Science , Food Ingredients First , Beyond Meat , Impossible Foods , Food Ingredients , Food Tech ,

Blue-Green Algae Empowered as Surrogate Mothers for Cultivating 'Meat-Like' Proteins, Scientists Reveal – India Education | Latest Education News | Global Educational News

Blue-Green Algae Empowered as Surrogate Mothers for Cultivating 'Meat-Like' Proteins, Scientists Reveal – India Education | Latest Education News | Global Educational News
indiaeducationdiary.in - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from indiaeducationdiary.in Daily Mail and Mail on Sunday newspapers.

Alexandram Schirmacher , Erik Jensen , Davida Russo , Lorna Hodgson , Julieaz Zedler , Emil Gundersen , Stefanie Frank , Annemarie Matthes , Paul Verkade , University Of Bristol , Humboldt Foundation , Department Of Plant , University College London , Carlsberg Foundation , Department Of Food Science , Sciences Research Council , Assembly Of Nanofilaments , University Of Copenhagen , Novo Nordisk Foundation , Environmental Sciences , Professor Poul Erik Jensen , Poul Erik Jensen , Food Science , Protein Co Localization , Biological Sciences Research Council ,

Could this be the key to sustainable foods that have both the 'right' texture and require minimal processing?

Could this be the key to sustainable foods that have both the 'right' texture and require minimal processing?
innovationtoronto.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from innovationtoronto.com Daily Mail and Mail on Sunday newspapers.

Erik Jensen , University Of Copenhagen , Department Of Food Science , Professor Poul Erik Jensen , Poul Erik Jensen ,

Scientists Turn Blue-Green Algae Into Meat-like Protein Surrogate

Scientists Turn Blue-Green Algae Into Meat-like Protein Surrogate
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Paul Verkade , Julieaz Zedler , Lorna Hodgson , Erik Jensen , Emil Gundersen , Stefanie Frank , Alexandram Schirmacher , Davida Russo , Annemarie Matthes , Department Of Plant , Humboldt Foundation , University Of Bristol , University Of Copenhagen , Novo Nordisk Foundation , Sciences Research Council , University College London , Environmental Sciences , Department Of Food Science , Assembly Of Nanofilaments , Carlsberg Foundation , Professor Poul Erik Jensen , Poul Erik Jensen , Food Science , Protein Co Localization , Biological Sciences Research Council ,