The plant-based meat sector has struggled over the last year with reduced demand impacting manufacturers’ bottom lines. Several factors are thought to be at play, ranging from price to taste and nutrition. But another facet…
Fermentation-derived proteins and fats are increasing in popularity, as businesses turn to microorganisms such as fungi and yeast to replace animal derived ingredients. But the equipment required to develop protein from fungi or dairy proteins…
The factory, according to Enifer, will have the production capacity of 3m kilograms each year, roughly the equivalent in protein of 30,000 cows. However, it will, the company suggests, emit 20 times fewer carbon dioxide…