Scientists use blue-green algae as a surrogate mother for "meat-like" proteins
science.ku.dk
Researchers from the University of Copenhagen have not only succeeded in using blue-green algae as a surrogate mother for a new protein – they have even coaxed the microalgae to produce "meat fiber-like" protein strands. The achievement may be the key to sustainable foods that have both the 'right' texture and require minimal processing.
    • z3rOR0ne@lemmy.ml
      12·
      8 months ago

      The article goes into how legumes can be more energy intensive to produce while still having the same protein content.

      Although the article doesn’t mention it, cyanobacteria produced foods like spirulina have a complete amino acid profile, meaning that for a food that requires relatively less energy to produce, it provides superior nutritional value when compared to legumes, which require complementary foods like rice to provide a complete amino acid profile.