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A photographer busy at work sending his pictures through to meet the deadlines.Hundreds of photogrpahers are expected to cover the 2010 World Cup.Thousands of local fans from South Africa attend the ABSA Soccer Cup final between the two largest teams, Orlando Pirates ( Black /White ) and Kaizer Chiefs or traditionally called the " Amakhosi " at Durban's ABSA stadium on 20 May 2006. South Africa hosts the 2010 World Cup and Durban is set to hold the semi final match in Durban. (FOTO: DUKAS/AFRICANPICTURES.NET)
DUKAS/AFRICANPICTURES.NET -
DUKAS_19552552_REX
Cyprus - 2011
Mandatory Credit: Photo by Ros Drinkwater / Rex Features ( 1371994i )
Carob pods, used as a chocolate substitute, gorwing in Amakas Peninsula, Cyprus
Cyprus - 2011
(FOTO:DUKAS/REX)
DUKAS/REX -
DUKAS_40460334_REX
Football - International Friendly 2014, Italy v Republic of Ireland, Craven Cottage, London, United Kingdom - 31 May 2014
Strictly Editorial Use Only - No Merchandising. For Football Images - Editorial use only. No merchandising. Football Association and Premier League restrictions apply inc. no internet/mobile usage without FAPL license. It is the picture user's responsibility to adhere to all restrictions - for details contact Football Dataco.
Mandatory Credit: Photo by Javier Garcia/BPI/REX (3785006ak)
Substitute Andrea Pirlo of Italy
Football - International Friendly 2014, Italy v Republic of Ireland, Craven Cottage, London, United Kingdom - 31 May 2014
(FOTO:DUKAS/REX)
DUKAS/REX -
DUKAS_46943082_UNA
Trainer Udo Lattek (MG) und Berti Vogts (MG) in Zivilkleidung auf der Ersatzbank, Fussball, Bundesliga, 1976/1977, Borussia Moenchengladbach gegen FC Bayern Muenchen 1:0
Fussball, Bundesliga, 1976/1977, Stadion am Boekelberg, Borussia Moenchengladbach gegen FC Bayern Muenchen 1:0, Trainer Udo Lattek (MG) und Berti Vogts (MG) in Zivilkleidung auf der Ersatzbank, football, Bundesliga, 1976/1977, Stadium am Boekelberg, Borussia Moenchengladbach versus FC Bayern Munich 1:0, Trainer Udo Lattek (MG) und Berti Vogts (MG) in Zivilkleidung auf der Ersatzbank
ZUSAMMENSTELLUNG COMPILATION: Deutsche Fussball-Legende Udo Lattek im Alter von 80 Jahren gestorben
DUKAS/UNITED ARCHIVES -
DUK10124367_005
FUSSBALL - EM 2020: Schweiz gegen Irland in Genf
Editorial Use Only
Mandatory Credit: Photo by Kieran McManus/BPI/REX (10444550de)
Matt Doherty of Republic of Ireland warms up at half time as he is an unused substitute
Switzerland v Republic of Ireland, UEFA Euro 2020 Qualifying Group D, Football, Stade de Geneve, Switzerland - 15 Oct 2019
(c) Dukas -
DUK10152921_025
FUSSBALL-WM Katar - Schweiz geht gegen Portugal mit 1:6 unter
Editorial Use Only
Mandatory Credit: Photo by Kieran McManus/Shutterstock (13651661cn)
Cristiano Ronaldo of Portugal prepares to join the match as a substitute
Portugal v Switzerland, FIFA World Cup 2022, Round of 16, Football, Lusail Stadium, Al Daayen, Qatar - 06 Dec 2022
(c) Dukas -
DUK10152921_026
FUSSBALL-WM Katar - Schweiz geht gegen Portugal mit 1:6 unter
Editorial Use Only
Mandatory Credit: Photo by Kieran McManus/Shutterstock (13651661cj)
Cristiano Ronaldo of Portugal prepares to join the match as a substitute
Portugal v Switzerland, FIFA World Cup 2022, Round of 16, Football, Lusail Stadium, Al Daayen, Qatar - 06 Dec 2022
(c) Dukas -
DUKAS_160559800_FER
3D printed vegan "salmon" fillet ready for sale
Ferrari Press Agency
Fillet 1
Ref 15096
18/09/2023
See Ferrari text
Pictures must credit: Revo Foods
A plant-based 3D printed salmon steak substitute is ready to tempt the world — as it goes online for pre-orders.
Named simply, The Filet, it has been created by Austrian food technology start-up, Revo Foods.
The ultra-realistic looking fillet consists of a 100% fungi-based protein called Mycoprotein.
It also has plant oils, which are rich sources of Omega 3 fatty acids found in fish.
The high protein and omega-3 fatty acid content is said to be similar to that found in wild-caught salmon.
Plant-based fish sticks or fish burgers have been available on the market for some time, but finding an alternative for a fish fillet is next level.
The fillet resembles the structure and the texture of a conventional salmon fillet, and can be prepared just like conventional salmon.
OPS: The Filet by Revo Foods
Picture supplied by Ferrari (FOTO: DUKAS/FERRARI PRESS) -
DUKAS_160559801_FER
3D printed vegan "salmon" fillet ready for sale
Ferrari Press Agency
Fillet 1
Ref 15096
18/09/2023
See Ferrari text
Pictures must credit: Revo Foods
A plant-based 3D printed salmon steak substitute is ready to tempt the world — as it goes online for pre-orders.
Named simply, The Filet, it has been created by Austrian food technology start-up, Revo Foods.
The ultra-realistic looking fillet consists of a 100% fungi-based protein called Mycoprotein.
It also has plant oils, which are rich sources of Omega 3 fatty acids found in fish.
The high protein and omega-3 fatty acid content is said to be similar to that found in wild-caught salmon.
Plant-based fish sticks or fish burgers have been available on the market for some time, but finding an alternative for a fish fillet is next level.
The fillet resembles the structure and the texture of a conventional salmon fillet, and can be prepared just like conventional salmon.
OPS: The Filet by Revo Foods
Picture supplied by Ferrari (FOTO: DUKAS/FERRARI PRESS) -
DUKAS_160559802_FER
3D printed vegan "salmon" fillet ready for sale
Ferrari Press Agency
Fillet 1
Ref 15096
18/09/2023
See Ferrari text
Pictures must credit: Revo Foods
A plant-based 3D printed salmon steak substitute is ready to tempt the world — as it goes online for pre-orders.
Named simply, The Filet, it has been created by Austrian food technology start-up, Revo Foods.
The ultra-realistic looking fillet consists of a 100% fungi-based protein called Mycoprotein.
It also has plant oils, which are rich sources of Omega 3 fatty acids found in fish.
The high protein and omega-3 fatty acid content is said to be similar to that found in wild-caught salmon.
Plant-based fish sticks or fish burgers have been available on the market for some time, but finding an alternative for a fish fillet is next level.
The fillet resembles the structure and the texture of a conventional salmon fillet, and can be prepared just like conventional salmon.
OPS: The Filet by Revo Foods
Picture supplied by Ferrari (FOTO: DUKAS/FERRARI PRESS) -
DUKAS_160559803_FER
3D printed vegan "salmon" fillet ready for sale
Ferrari Press Agency
Fillet 1
Ref 15096
18/09/2023
See Ferrari text
Pictures must credit: Revo Foods
A plant-based 3D printed salmon steak substitute is ready to tempt the world — as it goes online for pre-orders.
Named simply, The Filet, it has been created by Austrian food technology start-up, Revo Foods.
The ultra-realistic looking fillet consists of a 100% fungi-based protein called Mycoprotein.
It also has plant oils, which are rich sources of Omega 3 fatty acids found in fish.
The high protein and omega-3 fatty acid content is said to be similar to that found in wild-caught salmon.
Plant-based fish sticks or fish burgers have been available on the market for some time, but finding an alternative for a fish fillet is next level.
The fillet resembles the structure and the texture of a conventional salmon fillet, and can be prepared just like conventional salmon.
OPS: The Filet by Revo Foods
Picture supplied by Ferrari (FOTO: DUKAS/FERRARI PRESS) -
DUKAS_160559804_FER
3D printed vegan "salmon" fillet ready for sale
Ferrari Press Agency
Fillet 1
Ref 15096
18/09/2023
See Ferrari text
Pictures must credit: Revo Foods
A plant-based 3D printed salmon steak substitute is ready to tempt the world — as it goes online for pre-orders.
Named simply, The Filet, it has been created by Austrian food technology start-up, Revo Foods.
The ultra-realistic looking fillet consists of a 100% fungi-based protein called Mycoprotein.
It also has plant oils, which are rich sources of Omega 3 fatty acids found in fish.
The high protein and omega-3 fatty acid content is said to be similar to that found in wild-caught salmon.
Plant-based fish sticks or fish burgers have been available on the market for some time, but finding an alternative for a fish fillet is next level.
The fillet resembles the structure and the texture of a conventional salmon fillet, and can be prepared just like conventional salmon.
OPS: The Filet by Revo Foods
Picture supplied by Ferrari (FOTO: DUKAS/FERRARI PRESS) -
DUKAS_160559805_FER
3D printed vegan "salmon" fillet ready for sale
Ferrari Press Agency
Fillet 1
Ref 15096
18/09/2023
See Ferrari text
Pictures must credit: Revo Foods
A plant-based 3D printed salmon steak substitute is ready to tempt the world — as it goes online for pre-orders.
Named simply, The Filet, it has been created by Austrian food technology start-up, Revo Foods.
The ultra-realistic looking fillet consists of a 100% fungi-based protein called Mycoprotein.
It also has plant oils, which are rich sources of Omega 3 fatty acids found in fish.
The high protein and omega-3 fatty acid content is said to be similar to that found in wild-caught salmon.
Plant-based fish sticks or fish burgers have been available on the market for some time, but finding an alternative for a fish fillet is next level.
The fillet resembles the structure and the texture of a conventional salmon fillet, and can be prepared just like conventional salmon.
OPS: The Filet by Revo Foods
Picture supplied by Ferrari (FOTO: DUKAS/FERRARI PRESS) -
DUKAS_160559806_FER
3D printed vegan "salmon" fillet ready for sale
Ferrari Press Agency
Fillet 1
Ref 15096
18/09/2023
See Ferrari text
Pictures must credit: Revo Foods
A plant-based 3D printed salmon steak substitute is ready to tempt the world — as it goes online for pre-orders.
Named simply, The Filet, it has been created by Austrian food technology start-up, Revo Foods.
The ultra-realistic looking fillet consists of a 100% fungi-based protein called Mycoprotein.
It also has plant oils, which are rich sources of Omega 3 fatty acids found in fish.
The high protein and omega-3 fatty acid content is said to be similar to that found in wild-caught salmon.
Plant-based fish sticks or fish burgers have been available on the market for some time, but finding an alternative for a fish fillet is next level.
The fillet resembles the structure and the texture of a conventional salmon fillet, and can be prepared just like conventional salmon.
OPS: The Filet by Revo Foods
Picture supplied by Ferrari (FOTO: DUKAS/FERRARI PRESS) -
DUKAS_160559807_FER
3D printed vegan "salmon" fillet ready for sale
Ferrari Press Agency
Fillet 1
Ref 15096
18/09/2023
See Ferrari text
Pictures must credit: Revo Foods
A plant-based 3D printed salmon steak substitute is ready to tempt the world — as it goes online for pre-orders.
Named simply, The Filet, it has been created by Austrian food technology start-up, Revo Foods.
The ultra-realistic looking fillet consists of a 100% fungi-based protein called Mycoprotein.
It also has plant oils, which are rich sources of Omega 3 fatty acids found in fish.
The high protein and omega-3 fatty acid content is said to be similar to that found in wild-caught salmon.
Plant-based fish sticks or fish burgers have been available on the market for some time, but finding an alternative for a fish fillet is next level.
The fillet resembles the structure and the texture of a conventional salmon fillet, and can be prepared just like conventional salmon.
OPS: The Filet by Revo Foods
Picture supplied by Ferrari (FOTO: DUKAS/FERRARI PRESS) -
DUKAS_160559808_FER
3D printed vegan "salmon" fillet ready for sale
Ferrari Press Agency
Fillet 1
Ref 15096
18/09/2023
See Ferrari text
Pictures must credit: Revo Foods
A plant-based 3D printed salmon steak substitute is ready to tempt the world — as it goes online for pre-orders.
Named simply, The Filet, it has been created by Austrian food technology start-up, Revo Foods.
The ultra-realistic looking fillet consists of a 100% fungi-based protein called Mycoprotein.
It also has plant oils, which are rich sources of Omega 3 fatty acids found in fish.
The high protein and omega-3 fatty acid content is said to be similar to that found in wild-caught salmon.
Plant-based fish sticks or fish burgers have been available on the market for some time, but finding an alternative for a fish fillet is next level.
The fillet resembles the structure and the texture of a conventional salmon fillet, and can be prepared just like conventional salmon.
OPS: The Filet by Revo Foods
Picture supplied by Ferrari (FOTO: DUKAS/FERRARI PRESS) -
DUKAS_160559809_FER
3D printed vegan "salmon" fillet ready for sale
Ferrari Press Agency
Fillet 1
Ref 15096
18/09/2023
See Ferrari text
Pictures must credit: Revo Foods
A plant-based 3D printed salmon steak substitute is ready to tempt the world — as it goes online for pre-orders.
Named simply, The Filet, it has been created by Austrian food technology start-up, Revo Foods.
The ultra-realistic looking fillet consists of a 100% fungi-based protein called Mycoprotein.
It also has plant oils, which are rich sources of Omega 3 fatty acids found in fish.
The high protein and omega-3 fatty acid content is said to be similar to that found in wild-caught salmon.
Plant-based fish sticks or fish burgers have been available on the market for some time, but finding an alternative for a fish fillet is next level.
The fillet resembles the structure and the texture of a conventional salmon fillet, and can be prepared just like conventional salmon.
OPS: The Filet by Revo Foods
Picture supplied by Ferrari (FOTO: DUKAS/FERRARI PRESS) -
DUKAS_160559810_FER
3D printed vegan "salmon" fillet ready for sale
Ferrari Press Agency
Fillet 1
Ref 15096
18/09/2023
See Ferrari text
Pictures must credit: Revo Foods
A plant-based 3D printed salmon steak substitute is ready to tempt the world — as it goes online for pre-orders.
Named simply, The Filet, it has been created by Austrian food technology start-up, Revo Foods.
The ultra-realistic looking fillet consists of a 100% fungi-based protein called Mycoprotein.
It also has plant oils, which are rich sources of Omega 3 fatty acids found in fish.
The high protein and omega-3 fatty acid content is said to be similar to that found in wild-caught salmon.
Plant-based fish sticks or fish burgers have been available on the market for some time, but finding an alternative for a fish fillet is next level.
The fillet resembles the structure and the texture of a conventional salmon fillet, and can be prepared just like conventional salmon.
OPS: The Filet by Revo Foods
Picture supplied by Ferrari (FOTO: DUKAS/FERRARI PRESS) -
DUKAS_160559811_FER
3D printed vegan "salmon" fillet ready for sale
Ferrari Press Agency
Fillet 1
Ref 15096
18/09/2023
See Ferrari text
Pictures must credit: Revo Foods
A plant-based 3D printed salmon steak substitute is ready to tempt the world — as it goes online for pre-orders.
Named simply, The Filet, it has been created by Austrian food technology start-up, Revo Foods.
The ultra-realistic looking fillet consists of a 100% fungi-based protein called Mycoprotein.
It also has plant oils, which are rich sources of Omega 3 fatty acids found in fish.
The high protein and omega-3 fatty acid content is said to be similar to that found in wild-caught salmon.
Plant-based fish sticks or fish burgers have been available on the market for some time, but finding an alternative for a fish fillet is next level.
The fillet resembles the structure and the texture of a conventional salmon fillet, and can be prepared just like conventional salmon.
OPS: The Filet by Revo Foods
Picture supplied by Ferrari (FOTO: DUKAS/FERRARI PRESS) -
DUKAS_179151491_BES
Un édulcorant dont on dit qu'il est environ 10 000 fois plus sucré que le sucre est sur le point de révolutionner la santé dans le monde.
Picture MUST credit: Fraunhofer IME A sweetener said to be around 10,000 times sweeter than sugar is set to revolutionise world health. A single gramof the product called X3, is said to be the equivalent of 10 kg of sugar. Worldwide consumption of sugar has risen steadily in recent decades and contributes to cavities, high blood pressure and health issues such as type 2 diabetes and cardiovascular disease. In the joint research project, titled NovelSweets, researchers from Germany’s Fraunhofer Institute for Molecular Biology and Applied Ecology have teamed up with partners to produce protein-based sweeteners that could replace sugar and existing artificial alternatives. The World Health Organization recommends a maximum daily intake of 25g of table sugar per person, equivalent to about five to ten teaspoons. Many processed foods such as convenience foods, sauces, fruit juices, breakfast cereals, fruit-flavoured yogurts and soft drinks are high in sugar – a 250ml glass of cola contains 27 grams, more than the recommended daily amount. Picture supplied by JLPPA
JLPPA / Bestimage -
DUKAS_179151492_BES
Un édulcorant dont on dit qu'il est environ 10 000 fois plus sucré que le sucre est sur le point de révolutionner la santé dans le monde.
Picture MUST credit: Fraunhofer IME A sweetener said to be around 10,000 times sweeter than sugar is set to revolutionise world health. A single gramof the product called X3, is said to be the equivalent of 10 kg of sugar. Worldwide consumption of sugar has risen steadily in recent decades and contributes to cavities, high blood pressure and health issues such as type 2 diabetes and cardiovascular disease. In the joint research project, titled NovelSweets, researchers from Germany’s Fraunhofer Institute for Molecular Biology and Applied Ecology have teamed up with partners to produce protein-based sweeteners that could replace sugar and existing artificial alternatives. The World Health Organization recommends a maximum daily intake of 25g of table sugar per person, equivalent to about five to ten teaspoons. Many processed foods such as convenience foods, sauces, fruit juices, breakfast cereals, fruit-flavoured yogurts and soft drinks are high in sugar – a 250ml glass of cola contains 27 grams, more than the recommended daily amount. Picture supplied by JLPPA
JLPPA / Bestimage -
DUKAS_183840891_FER
Smoked salmon alternative made from algae set for dinner tables
Ferrari Press Agency
Salmon 1
Ref 16753
22/04/2025
See Ferrari text
Pictures must credit: AlgaeCore Technologies
A plant-based smoked salmon alternative that looks and is said to taste just like the real thing could be on dinner tables within months.
It has been given new EU regulatory clearance and pilots are now underway in Europe and Israel while getting a $4 million USD investment boost.
The food is made using a sustainable highly nutritious algae called spirulina.
The algae is cultivated in greenhouses.Israel-based maker AlgaeCore Technologies has launched a full-scale industrial manufacturing line for commercial output of the product which is branded Simplii Texture.
It has gained regulatory approval in Europe as a long standing ingredient in human food and completed a pilot phase.
The company is currently in the process of securing Food and Drug Administration approval in the USA, Simplii Texture is currently in pilot trials with a number of food manufacturers in Germany, Italy, Switzerland, Holland, and Israel.
The first spirulina smoked salmon creations under private label brands will hit the retail shelves within the next six months.
The company now intends to ramp up production to hundreds of tons a year, to meet an anticipated wave of demand for its novel smoked salmon substitute.
AlgaeCore’s innovation uses two intellectual property-protected technologies for the creation of its salmon substitute.
To make the alternative salmon the company uses a tech that separates the green chlorophyll component from the spirulina.
The chlorophyll is rich in antioxidants and micronutrients so can be reused as a supplement or natural food colorant.
The salmon replica’s pale pink hue comes from the remaining pigment naturally present in spirulina.
The second stage, the details of which are top secret, turns the remaining mass into a high-moisture texturised vegetable protein.
OPS:Simplii Texture smoked salmon alternative made using spiru -
DUKAS_183840892_FER
Smoked salmon alternative made from algae set for dinner tables
Ferrari Press Agency
Salmon 1
Ref 16753
22/04/2025
See Ferrari text
Pictures must credit: AlgaeCore Technologies
A plant-based smoked salmon alternative that looks and is said to taste just like the real thing could be on dinner tables within months.
It has been given new EU regulatory clearance and pilots are now underway in Europe and Israel while getting a $4 million USD investment boost.
The food is made using a sustainable highly nutritious algae called spirulina.
The algae is cultivated in greenhouses.Israel-based maker AlgaeCore Technologies has launched a full-scale industrial manufacturing line for commercial output of the product which is branded Simplii Texture.
It has gained regulatory approval in Europe as a long standing ingredient in human food and completed a pilot phase.
The company is currently in the process of securing Food and Drug Administration approval in the USA, Simplii Texture is currently in pilot trials with a number of food manufacturers in Germany, Italy, Switzerland, Holland, and Israel.
The first spirulina smoked salmon creations under private label brands will hit the retail shelves within the next six months.
The company now intends to ramp up production to hundreds of tons a year, to meet an anticipated wave of demand for its novel smoked salmon substitute.
AlgaeCore’s innovation uses two intellectual property-protected technologies for the creation of its salmon substitute.
To make the alternative salmon the company uses a tech that separates the green chlorophyll component from the spirulina.
The chlorophyll is rich in antioxidants and micronutrients so can be reused as a supplement or natural food colorant.
The salmon replica’s pale pink hue comes from the remaining pigment naturally present in spirulina.
The second stage, the details of which are top secret, turns the remaining mass into a high-moisture texturised vegetable protein.
OPS:Simplii Texture smoked salmon alternative made using spiru -
DUKAS_183840893_FER
Smoked salmon alternative made from algae set for dinner tables
Ferrari Press Agency
Salmon 1
Ref 16753
22/04/2025
See Ferrari text
Pictures must credit: AlgaeCore Technologies
A plant-based smoked salmon alternative that looks and is said to taste just like the real thing could be on dinner tables within months.
It has been given new EU regulatory clearance and pilots are now underway in Europe and Israel while getting a $4 million USD investment boost.
The food is made using a sustainable highly nutritious algae called spirulina.
The algae is cultivated in greenhouses.Israel-based maker AlgaeCore Technologies has launched a full-scale industrial manufacturing line for commercial output of the product which is branded Simplii Texture.
It has gained regulatory approval in Europe as a long standing ingredient in human food and completed a pilot phase.
The company is currently in the process of securing Food and Drug Administration approval in the USA, Simplii Texture is currently in pilot trials with a number of food manufacturers in Germany, Italy, Switzerland, Holland, and Israel.
The first spirulina smoked salmon creations under private label brands will hit the retail shelves within the next six months.
The company now intends to ramp up production to hundreds of tons a year, to meet an anticipated wave of demand for its novel smoked salmon substitute.
AlgaeCore’s innovation uses two intellectual property-protected technologies for the creation of its salmon substitute.
To make the alternative salmon the company uses a tech that separates the green chlorophyll component from the spirulina.
The chlorophyll is rich in antioxidants and micronutrients so can be reused as a supplement or natural food colorant.
The salmon replica’s pale pink hue comes from the remaining pigment naturally present in spirulina.
The second stage, the details of which are top secret, turns the remaining mass into a high-moisture texturised vegetable protein.
OPS:Simplii Texture smoked salmon alternative made using spiru