Our monthly roundup of everything protein, food, agriculture, and science.
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December 19, 2023
Microalgae, those tiny organisms that thrive in water and sunlight, hold immense potential for addressing the world’s protein sustainability challenges. By tackling key cultivation bottlenecks and exploring alternative growth strategies such as mixotrophy, microalgae-based proteins may soon become more accessible to consumers, offering a valuable addition to our diets and food supply chains.
March 15, 2022
What options are on the food-tech menu for achieving long-term protein security? Cell culture, plants, microorganisms, algae, and fungi may all have roles to play. But from a sustainability and resilience perspective, is there a clear winner?
October 12, 2021
Seaweed is the collective noun for a group of at least 10,000 species of macroalgae, and new species are being discovered each year. Although seaweeds have been consumed for millennia, they’re increasingly (and rightly) viewed as a hero ingredient. With only half a dozen species cultivated at scale right now, seaweed’s potential for the alt-protein industry is only just starting to unfold.
September 14, 2021
Much attention has been given to the innovators producing plant- and cell-based alternatives to traditionally animal-based foods, but less recognized are the ones developing serums and mixes in which those proteins can grow. Some of the most creative are using ancient and simple components—including algae and mycelia—to make the foundations for animal protein alternatives.