Using chlorella to replace eggs in vegan mayonnaise allows French company The Good Spoon to cut the fat content in half for a healthier, plant-based product that is also democratising microalgae, according to its co-founder.
Read more about it via https://www.foodnavigator.com/Article/2018/09/24/The-Good-Spoon-swaps-eggs-for-chlorella-to-democratise-microalgae?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS
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