NEW TECH FOODS

A joint research project between James Cook University (JCU) and the Singapore Institute of Technology (SIT) is investigating seaweed as a sustainable, low-cost replacement for conventional cell culture media used in cultivated meat and seafood production.

BioMara, in collaboration with ingredient supplier Macphie and Abertay University, has completed a government-funded project to incorporate a new seaweed-based ingredient into mainstream food products.