The Guardian: Synthetic prawns: a bid to make ‘seafood’ that’s sustainable and slavery-free

How do you describe the taste and texture of a prawn? Sort of rubbery; elastic, even. Like chicken, only better. These unappetising phrases hardly capture what makes it so good—the precise reason why prawns (called shrimp in the United States) are one of the most consumed seafoods globally. But now biotech startup New Wave Foods is on a mission to mimic the exact texture and taste of a prawn, in a product made entirely out of algae and plant ingredients.