UMAMI Bioworks and Steakholder Foods Join Forces to Scale 3D-Printed Fish Fillets for Global Commercialization
UMAMI Bioworks and Steakholder Foods are jointly pushing the boundaries of cellular agriculture and food technology. With cultivated seafood poised to reduce the environmental footprint of traditional ...
Meat has a distinct taste, texture and aroma − a biochemist explains how plant-based alternatives mimic the real thing
The size and shape of the protein fibers influence the texture of the meat. The amount and identity of natural lipids – fats and oils – found within a specific muscle tissue can influence the protein ...