A team of scientists led by Dr Leonie Jahn from the Technical University of Denmark is collaborating with Diego Prado, head of research at Copenhagenâs two Michelin-starred restaurant Alchemist, to develop sustainable alt seafood through fermentation.
Read more about it via https://www.foodnavigator.com/Article/2022/06/23/fish-free-seafood-made-from-fungi-and-seaweed-scientists-and-michelin-starred-chef-to-develop-product-good-enough-for-fine-dining?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS
No comments:
Post a Comment