Koji (a culture of Aspergillus oryzae) is traditionally found in sake, miso and soy sauce; more recently, it is being repurposed to engineer plant-based meats. […]
Tag: Shaping
Inside the Startups Shaping the Future of Plant-Based Food – vegconomist
What does the future of plant-based and alternative proteins look like? A clear window into where the industry is headed, comes from the ProVeg Incubator, […]