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WUR researchers examine tomato leaves, insects and fungi as “protein transition” options
date:May 31, 2022
eve the desired structure, which might be helpful in the production of meat substitutes or plant-based dairy products; however, those will not be vegan.

Thats not a quality you typically find in many other plant-based proteins, such as soy. The only other plant-based protein that can make a good gel is potato protein, says Bruins.

We want to find the right balance, which might be 10% rubisco protein for the gelling properties, supplemented with cheaper protein like soy for its nutritional va

07/11 12:49