date:Feb 08, 2023
nd in grass, with work being done to develop the technology to harness both proteins in a way that their functionalities remain in place and are digestible.
Grassa currently produces nutritional protein and is developing technologies to split the green and the white protein part and to extract these proteins so that the functionality of the proteins remain in place, Smook explains.
The green protein has a green tea taste and the white protein has a neutral taste, he adds.
Reducing soy relia