Whatâs more sustainable? Using acres of land, water and energy to grow plants that produce minuscule quantities of natural sweeteners; or making them via a fermentation process using a microbe thatâs been engineered to produce exactly the same molecules?
Read more about it via https://www.foodnavigator-usa.com/Article/2022/08/10/Which-Reb-M-production-method-is-best-for-the-environment-Ingredion-LCA-probes-stevia-sustainability-metrics?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS
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