Producing proteins from single cell microorganisms is an exciting and fast-growing area in the food industry. But as Fred van de Velde, NIZOâs Expertise Group Leader Protein Functionality explains to Renà Floris, NIZO Food Research Division Manager and member of the FoodNavigator expert advisory panel, companies that have developed a microbial protein have a long and complicated journey to turn it into a useable, marketable and profitable food ingredient.
Read more about it via https://www.foodnavigator.com/Article/2021/09/15/Industry-insights-from-NIZO-From-biomass-to-high-value-food-product-fermented-non-meat-proteins?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS
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