A new alternative protein made from brewerâs spent yeast has scaled up and will now transition to full production. The protein, which is made by the EGGcited consortium and coordinated by NIZO, can act as a substitute for egg and dairy, and can replace E-numbers such as methylcellulose in plant-based proteins.
Read more about it via https://www.foodnavigator.com/Article/2023/06/05/alternative-protein-made-from-brewer-s-spent-yeast-scales-up-production?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS
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