A team of scientists from the University of Copenhagen has made an innovative breakthrough by creating meat-like proteins and fibers from cyanobacteria, also known as blue-green algae. This discovery promises to transform the food industry by offering vegetable alternatives with textures and properties that mimic meat products, significantly reducing the processing needed.
Although the potential of cyanobacteria as a food source is promising, additional refinement is required to increase protein fiber production. Researcher Poul Erik Jensen compares this process to the domestication of dairy cows, stressing the need to “kidnap” cyanobacteria to effectively contribute to food production.
In addition to their usefulness as a food source, cyanobacteria and other microalgae are being investigated as possible solutions for the sustainable production of biodegradable materials, which could contribute to creating a greener and more sustainable future for the industry.
