From beetroot juice to red radish colouring food or fermented vegetarian leghemoglobin, manufacturers are finding ways to mimic the colour of meat in meat analogues. We take a look at some of the offerings.
Read more about it via https://www.foodnavigator.com/Article/2018/05/16/What-are-the-best-colour-options-for-plant-based-meats?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS
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