From laboratory cultivation to the dining table, this fillet, cultivated from fish cells, provides a sustainable and more humane alternative to industrial fishing practices
As the food industry strives to address the challenge of feeding a rapidly expanding global population with sustainable options, the alternative protein sector is introducing a range of innovations
This includes 3D-printed fillet steaks and McDonald’s plant-based McPlant burgers
The flaky, boneless fillet closely resembles, both in appearance and taste, its real counterpart. It is the result of an advanced 3D printing technique.