The VTT Technical Research Centre of Finland has developed what it describes as sustainable meat alternatives, through the use of cellular agriculture.
VTT’s initiative uses under-used and easy-to-grow local plants such as fava beans and sorghum to replicate animal meat, which provide high nutritional value and a more sustainable plant-based option, the research firm.
“We use cellular-agriculture-based techniques combined with our long-term expertise working with challenging, plant-based raw materials to transform nutritious, local crops into delicious foodstuffs that offer an identical sensory experience to animal-based meat,” commented Nesli Sözer, research professor at VTT.
“In order to solve these challenges, we need plant-based meat that can genuinely satiate demand and that can be scaled in a way that improves food security and nutrition for all.”
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