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1 week ago
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From bug bolognese to plant–based salmon, scientists have been working hard to create vegan alternatives to our favourite foods.
Now, scientists have turned their attention to one of the most indulgent foods in the world – caviar.
Zeroe Caviar is a plant-based fish egg alternative, made from seaweed.
Despite containing absolutely zero fish or animal products, the company claims that Zeroe looks and tastes just like the real deal.
'With its delicate textures and exquisite flavors, our caviar will take your taste buds on an unforgettable journey,' the firm explains on its website.
'Made with a deep commitment to marine conservation, our guilt-free caviar lets you savor each bite with a clear conscience.'
While the plant-based version is cheaper than real caviar, it still has a fairly hefty price tag.
Fifty grams will set you back $42 (£31), while a 300g portion costs a whopping $120 (£90)!
From bug bolognese to plant–based salmon, scientists have been working hard to create vegan alternatives to our favourite foods. Now, scientists in Denmark have turned their attention to one of the most indulgent foods in the world – caviar
Zeroe Caviar is a plant-based fish egg alternative, made from seaweed. Despite containing absolutely zero fish or animal products, the company claims that Zeroe looks and tastes just like the real deal
Whether it's for health reasons, or in a bid to reduce your carbon footprint, many Britons are trying to find ways to reduce the amount of meat, fish, and dairy they consume.
In fact, a recent study found that the number of vegans in the UK increased by 1.1 million between 2023 and 2024.
While many plant-based alternatives are impressively similar to the real deal, a decent vegan caviar has remained elusive until now.
Zeroe decided to create their version amid fears over the environmental impact of traditional varieties.
'Our caviar is entirely plant-based, meaning no fish or animal products are used in its production,' it explains on its website.
'This approach significantly reduces our environmental impact, as traditional caviar farming is known for its overfishing and habitat destruction.
'By choosing Zeroe Caviar, you are supporting a more sustainable food system that conserves marine life and promotes biodiversity.'
The plant-based caviar is made using seaweed grown organically off the coast of France, combined with a range of natural ingredients.
The futuristic caviar is already being used by several Michelin-starred chefs and fine dinings restaurants around the world
On its website, Zeroe lists the Four Seasons, New York-based Daniel, Miami-based Mila, Crustacean in Beverly Hills, AVA MediterrAegean Winter Park, and Leku at Miami's Rubell Museum (although this recently closed down)
This includes cayenne, black pepper, turmeric, laurel, leek, dill and tarragon.
Overall, these ingredients give the caviar a 'crisp, juicy flavor', which Zeroe describes as 'superior' to traditional caviar.
The futuristic caviar is already being used by several Michelin-starred chefs and fine dinings restaurants around the world.
On its website, Zeroe lists the Four Seasons, New York-based Daniel, Miami-based Mila, Crustacean in Beverly Hills, AVA MediterrAegean Winter Park, and Leku at Miami's Rubell Museum (although this recently closed down).
However, it also appears to be proving popular amongst home cooks.
Leaving a review on Google, one user wrote: 'It's a product that not only vegans but also caviar connoisseurs can appreciate, bridging the gap between luxury and sustainability in the most delicious way possible. I love it!'
Another added: 'This caviar is SO TASTY! I love to use it as a topping with dips, spreads, greens and it works amazingly with the classic crème fraiche and chip pairing too.'
And one wrote: 'It tastes just like sturgeon caviar and pairs great with so many things.'
British scientists grow a pork steak in a laboratory that looks and smells just like real meat
In news that will come as music to pigs' ears, British scientists have successfully grown a complete pork steak in the laboratory from just a few animal cells.
The Newcastle-based researchers were not afraid to try their 1.2oz (33g) fillet, and claim it tastes, feels and smells just like real pork.
When raw, the steak has the same consistency and elasticity as traditional meat, but becomes crispy and chars when pan fried.
So far, only one steak has been created, although the team believes it won't be long before their creation is available to buy.
A team of British scientists has successfully grown a complete pork steak in the laboratory (pictured) from just a few animal cells
