Israeli start-up Kinoko-Tech is tapping fermentation to produce new alternative protein products from fungal mycelium growing on legumes and grains. âWe are not aiming to be meat analogues,â said co-founder and CEO Jasmin Ravid, who wants consumers to âchoose chicken breast or tofu one day, and Kinoko the nextâ.
Read more about it via https://www.foodnavigator.com/Article/2021/02/04/Kinoko-Tech-makes-alternative-protein-from-fungal-mycelium-growing-on-legumes-and-grains?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS
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