Steakholder Foods, which claims the launch is a ‘world first’, says its proprietary tech allows the start-up to closely mimic the taste, texture and appearance of traditional meat and seafood.

Lead author of the study Melanie Maddin (right) and principal investigator of the group Prof. Juan Diego Rodriguez-Blanco (left) showing an image of a complex texture formed during the synthesis of ...

While homogenous plant-based patties, nuggets and sausages abound, few currently available meat alternatives recreate the multi-layered experience of biting though skin to release a juicy burst of ...