Fish consumption has been increasing worldwide as per capita consumption of fish rises along with population growth. At the same time, overfishing is increasing all over the world, causing enormous damage to the ecosystem. There is an urgent need to secure sustainable fishery resources to meet the expanding demand for fish. The present study focused on the cells obtained from fish fins, which were often discarded as food waste, and which had the potential to change their morphology with simple treatments, creating the possibility of processing fish fin cells into clean meat (i.e., meat produced in vitro; artificial, lab-cultured meat using tissue engineering techniques).
Winners of Yesterday’s Swiss Vegan Awards 2023 Include New Roots and Planted
Yesterday, the Swiss Vegan Society presented the Swiss Vegan Awards for the 8th time, honoring companies, products, and people whose innovations and offers have made a significant contribution to the further development of the vegan sector...
