Innovación, Investigación y Salud
Jul. 1, 2022![](https://chilealimentos.com/wp-content/uploads/2022/07/mushrooms_699px.jpg)
Dinamarca: buscan proteína alternativa de mariscos en base a hongos
From plant-based meat that “bleeds” to milk grown in a lab, fake meats and dairy have come a long way in recent years. But there is another alternative that scientists are training their sights on, one with the most challenging texture to recreate of all: seafood.
Scientists in Copenhagen are fermenting seaweed on fungi to develop the closest substitute for seafood yet, working with Alchemist, a two-Michelin-starred restaurant, to meet demand from diners for sustainable plant-based alternatives that are as good as – or better than – the real thing.
Imitating the fibrous texture of seafood is a difficult achieve, and the team are experimenting with growing filamentous fungi, the micro-organisms found in soil that form a mass of intertwining strands, on seaweed, to create a single product that tastes of the sea.
Full article here: https://www.theguardian.com/science/2022/jun/24/go-fish-danish-scientists-work-on-fungi-based-seafood-substitute
The Guardian UK/June 24, 2022