Spanish start-up Innomy is growing fungal mycelium on grains to âreplicate the experienceâ of eating âjuicy and deliciousâ meat, but with a substantially lower environmental impact, says the start-upâs CSO and co-founder Dr Francisco Kugar.
Read more about it via https://www.foodnavigator.com/Article/2021/06/24/Next-gen-fungi-based-food-We-replicate-the-fibrous-and-tender-consistency-of-meat-with-mushrooms?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS
No comments:
Post a Comment