70/30 Food Tech Nabs $700K to Launch Mycelium Research Lab
70/30 Food Tech has closed a $700,000 seed extension to launch an R&D lab for mycelium protein products, starting with shredded chicken.
Source: greenqueen.com.hk
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How next-gen protein innovators plan to win over consumers
The taste and texture of meat and dairy analogues have come a long way. But according to alternative protein experts, ‘there is still room for improvement’. How will the next generation of innovators win over consumers, and what hurdles will they need to jump to get there?
City Of United Kingdom Jessica Thorne Gettyimages Lightfieldstudios Gettyimages Danielle Wood Celilia Mayer Labba
Source: dairyreporter.com
How next-gen protein innovators plan to win over consumers
The taste and texture of meat and dairy analogues have come a long way. But according to alternative protein experts, ‘there is still room for improvement’. How will the next generation of innovators win over consumers, and what hurdles will they need to jump to get there?
City Of United Kingdom Celilia Mayer Labba Jessica Thorne Gettyimages Lightfieldstudios Gettyimages Danielle Wood
Source: confectionerynews.com
How next-gen protein innovators plan to win over consumers
The taste and texture of meat and dairy analogues have come a long way. But according to alternative protein experts, ‘there is still room for improvement’. How will the next generation of innovators win over consumers, and what hurdles will they need to jump to get there?
City Of United Kingdom Jessica Thorne Gettyimages Danielle Wood Gettyimages Lightfieldstudios Renske Janssen
Source: bakeryandsnacks.com
How next-gen protein innovators plan to win over consumers
The taste and texture of meat and dairy analogues have come a long way. But according to alternative protein experts, ‘there is still room for improvement’. How will the next generation of innovators win over consumers, and what hurdles will they need to jump to get there?
Source: foodnavigator.com