date:Aug 13, 2012
rket place, with ever popular choices for ranging from soy and wheat proteins, to Quorn a mycoprotein derived from fermentation of the fungus Fusarium venenatum and tofu.
But as demand sustainable, cheap, environmentally friendly meat replacers grows, so does the clamour for new and innovative products that could one day produce a truly like for like replacement of meat products.
From vegetable protein isolates, to algae, insects, and even alternative forms of meat that are grown in labs t