date:Jun 20, 2023
quipment.
Corn kernels close up
But, Canadian researchers from the University of Saskatchewan have now developed a new method for creating meat substitutes. However, it relies on the existing physical and molecular properties of specific plant proteins and their interactions with one another rather than intensive processing.
We were looking at the market, and we saw this opportunity to take a step back and use some fundamental ingredients such as protein and starch, to combine them and create