University of Copenhagen

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Studies & Numbers

“But Avocados Are Bad”: Study Examines Excuses and Justifications Consumers Use to Avoid Cutting Out Meat

A study conducted by scientists at the University of Copenhagen has examined the “excuses and justifications” used by participants to legitimise their reluctance to reduce their meat consumption. While all participants agreed that eating less meat was important for the climate, many quickly began deploying various excuses to explain why they could not do so. Some labelled vegans as extremists, or said their partner insisted on eating meat. Others used inaccurate arguments, insisting that they had a biological need for meat or that meatless meals are less filling. Some even cast doubt on whether the climate footprint of meat is as large as it is claimed to be, despite an abundance of evidence. Derailing the conversation Many participants also attempted to shift the focus away …

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Koralo launches a new mycelium and microalgae fish fillet in South Korea

Image courtesy of Koralo
Algae, Microalgae & Seaweed

8 of the Most Exciting Innovations in Algae

Algae is essential for human life. According to the Scripps Institution of Oceanography, around half of the oxygen produced on the planet comes from it. But beyond sustaining our lives, this diverse group of photosynthetic organisms has the potential to replace animal proteins and fossil fuel-based materials, including plastics and fuel. Additionally, algae can be used to make colorings, food additives, omega-3 supplements, and much more. The algae products market is projected to reach $6.01 billion by 2031, at a CAGR of 7.9% from 2024 to 2031, according to Meticulous Market Research.  Here, we present eight worldwide algae innovations propelling us toward a more sustainable planet: 1. Koralo’s New F!sh – South Korea Koralo, a German fermentation startup based in South Korea, has developed an alt fish fillet — New …

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A photobioreactor for microalgae. Image: Photobioreactor PBR 4000 G by IGV Biotech [CC-BY-SA-3.0], via Wikimedia Commons.

Algae, Microalgae & Seaweed

Danish Scientists Use Blue-Green Algae to Develop “The Ultimate Way to Make Protein”

Scientists at the University of Copenhagen have found a way to make protein by using cyanobacteria (blue-green algae) as a “surrogate mother”. In a new study, the scientists successfully used cyanobacteria to produce a protein with long, fibrous strands that resemble meat fibres. The process involved inserting foreign genes into the blue-green algae, which then became a host organism for the protein. Within each cyanobacterium, the protein organized itself into tiny threads (nanofibres). “Being able to manipulate a living organism to produce a new kind of protein which organises itself into threads is rarely seen to this extent – and it is very promising,” said Poul Erik Jensen of the university’s Department of Food Science. Cyanobacteria can be grown very sustainably, requiring just water, atmospheric …

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