date:Nov 23, 2022
from plants, algae and microbes.
The result will be an ingredient that food producers can add to plant-based or cultivated fish, making these sustainable options smell and taste more authentic, according to Rosenvald.
The findings will also be made available to startups and established food companies many of which already use these fatty acids providing insights into how they can adapt their existing manufacturing processes to produce similar aromas.
Were going to work through the hundred