Team call in Michelin-starred chefs to help crack challenge of mimicking texture of seafood
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.
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. Seafood alternatives that resemble the real thing have fallen behind the progress made in developing meat-free replicas such as the Impossible Burger, which is designed to “bleed”, and plant-based milks.
A further challenge arises because seaweed, which will contribute a fishy flavour while also being highly sustainable and nutritious, does not offer ideal growing conditions for mycelium.
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