Go fish: Danish scientists work on fungi-based seafood substitute

Team call in Michelin-starred restaurant to help crack challenge of mimicking texture of seafood

From plant-based meat that bleeds" to milk grown in a lab, fake meats and dairy have come a long way in recent years. But there is another alternative that scientists are training their sights on, one with the most challenging texture to recreate of all: seafood.

Scientists in Copenhagen are fermenting seaweed on fungi to develop the closest substitute for seafood yet, working with Alchemist, a two-Michelin-starred restaurant, to meet demand from diners for sustainable plant-based alternatives that are as good as - or better than - the real thing.

Imitating the fibrous texture of seafood is a difficult achieve, and the team are experimenting with growing filamentous fungi, the micro-organisms found in soil that form a mass of intertwining strands, on seaweed, to create a single product that tastes of the sea.