These tiny organisms at the base of the food chain pack a nutritional punch and require a fraction of the land and water needed to produce the same amount of beef. But can foodtech firms convince meat lovers to make the switch?
Algae—tiny organisms at the base of the food chain that pack a nutritional punch—could be the next big thing in plant-based protein, if recent developments in Singapore are any indicator.
Last month, Californian plant-based seafood company Sophie’s Kitchen won S$1 million from Temasek Foundation, a philanthropic organisation, for its plan to produce microalgae from food waste and “transform Singapore into a protein export powerhouse”.
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