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Images tagged "close-up"

Close up of several ducks tied by the feet at a wet market. Indonesia, 2021. Haig / Act for Farmed Animals / We Animals Media.
A detailed look at the pressure gauges for high tech media tanks, which are the vessels that prepare feedstock for the microbes which will culminate in tasty rhiza mycoproteins. The Better Meat Company grows and sell these healthful fermented proteins to companies to use as blended or fully animal-free meats.
A detailed look at a sterilization vessel for the media tanks, which are the vessels that prepare feedstock for the microbes which will culminate in tasty rhiza mycoproteins. The Better Meat Company grows and sell these healthful fermented proteins to companies to use as blended or fully animal-free meats.
A detailed look at the high tech media tanks which are the vessels that prepare feedstock for the microbes which will culminate in tasty rhiza mycoproteins. The Better Meat Company grows and sell these healthful fermented proteins to companies to use as blended or fully animal-free meats.
A rhiza mycoprotein steak with an arugula salad, for taste-testing and showing off at The Better Meat Company (it was delicious!).
A microscopic look at how mycoproteins form and interact with one another at The Better Meat Company. Rhiza mycoproteins are fermented and are sold to companies as replacement to animal proteins.
A worker at Miyoko's Creamery examines freshly packaged cultured vegan butter as it moves through the production process.
Racks of cultured, organic, cashew milk artisan cheese wheels at Miyoko's Creamery.
Racks of plant-based cheese at Miyoko's Creamery.
Miyoko Schinner, founder of Miyoko's Creamery, creates a buttery tofu and vegetable recipe in the test kitchen at their headquarters.
Cooked Tofurky deli meats are next sliced, weighed, and packaged to be shipped worldwide.
Chef Jun Sog works with WildType's cultivated salmon.
A display of fresh ingredients with cultivated salmon, made by WildType, a pioneer in cellular agriculture.
A display of fresh ingredients with cultivated salmon, made by WildType, a pioneer in cellular agriculture.
Cultivated salmon, created by WildType, in a hand roll made by Chef Jun Sog.
Cultivated salmon, created by WildType, in a dish of rice, vegetables and flowers, by a Chef Jun Sog.
Chef Jun Sog slices a piece of cultivated salmon in Wildtype's test kitchen.
Chef jun Sog carefully prepares Wildtype's cultivated salmon and other beautiful ingredients in their test kitchen in San Francisco.
Chef Jun Sog holds a sushi roll at Wildtype's test kitchen, a company that grows cell-cultivated salmon.
A detailed look at the high tech media tanks which are the vessels that prepare feedstock for the microbes which will culminate in tasty rhiza mycoproteins. The Better Meat Company grows and sell these healthful fermented proteins to companies to use as blended or fully animal-free meats.
A variety of vegan cashew cheeses age in a refrigerated room at Miyoko's Creamery.
Petri dishes containing TurtleTree's growing microbial colonies.
A Petri dish containing TurtleTree's growing microbial colonies.
Burned koalas are darted with a sedative, then captured and lowered from the tree for veterinary care. They will later be released into a surviving forest.

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