date:Jul 19, 2019
qualities that produce the tasty, appealing, nutritious meat-alternative products that are taking over the market, and the low-value varieties and qualities currently produced, Sigal Meirovitch, Ph.D., Head of Protein Development for Equinom, tells. Consumers are seeking slaughter-free options but not at the expense of taste and texture.
Equinom reintroduces genes that were disregarded throughout years of industrial breeding that was focused solely on yield. The companys proprietary algorithm a