A biotech startup from Buenos Aires recently won a NASA competition with its fermented fungal ingredient.
The protein-rich raw material is not only cost-effective but multiplies in volume by five times a day – astronomical!
Since the product is relatively taste-neutral, it can be used to make both savoury and sweet dishes.
Current task for the team: a device for space stations that prints food at the touch of a button.
Artificial Intelligence and Robotics are on hand to help with taste, nutritional value and structure, and to achieve an optimum ecological balance.