Scientists to Develop New Seafood by Fusing Fungi and Seaweed With Alchemist Michelin Chefs
The Good Food Institute (GFI) is funding a team of scientists to work with chefs at Copenhagen’s two Michelin-starred restaurant Alchemist to create a new seafood by growing fungi on seaweed. The project, headed by Dr Leonie Jahn from the Technical University of Denmark and Diego Prado, head of research at Alchemist, will see the chefs experiment with fungi to eventually create whole-cut seafood by using the fungi to ferment …
Celebrity Chef Marco Pierre White Adds 3D Printed Lamb and Beef to Spring Menus Across UK
Michelin chef Marco Pierre White, the restaurateur and TV personality often referred to as “the first celebrity chef”, continues his collaboration with Redefine Meat, adding 3D printed lamb and beef to his menus across the UK. Redefine Meat‘s 3d Printed steaks first launched into White’s Steakhouse Bar and Grill in Plymouth, UK, in February of this year. The chef has now chosen to incorporate the New-Meat™ range, including Redefine Flank …
San Francisco: Three-Michelin Star Chef Dominique Crenn to Serve Cell-Cultured Chicken from Upside Foods
Cell-cultured meat company UPSIDE Foods has agreed a partnership with three-Michelin-starred chef Dominique Crenn to serve cell-cultured chicken in her world-renowned restaurant, Atelier Crenn. Following regulatory approval, it will be the first time Crenn will serve meat since removing it from her menus in 2018. “When I tasted UPSIDE Chicken for the first time, I thought, this is it! This is the future of food” – Dominique Crenn Crenn – …