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Singapore scientists on track to commercialize fungi-based protein that upcycles food waste
date:Aug 30, 2022
commonly used in plant-based alternative meat, such as peas, chickpeas, wheat gluten, and soy, according to the team of scientists from NTU Singapores Food Science and Technology (FST) program.

Meat-like taste from mushrooms
The NTU-developed food product, which is based on the edible white mushroom (Agaricus bisporus), would also address several critiques of plant-based protein, which often need flavoring to be added to taste good, are highly processed, and can lack some essential nutrients.

05/21 14:34