date:Aug 16, 2023
s believe that hybrid products and new combinations of ingredients meet the demand for sustainable, healthy nutrition while offering authentic flavors and familiar textures that meat-eaters know and love.
The future of alt-seafood
In the near future, the team plans to develop many prototypes and assess how easily they can be developed for large-scale food manufacturing. Huang expects that in the next few years, these calamari-like products could be available in fine-dining restaurants or specia