Vegetable cheese based on microalgae proteins in development for the global market
Microalgae are increasingly attracting attention as a sustainable protein for the food industry. Single-celled photosynthetic microorganisms are 50-60% protein, have a full amino acid profile and, according to Israeli start-up Brevel, boast a “great diversity of functionality”. The company believes microalgae are on the verge of becoming “ubiquitous throughout the food system” and today (October …
Vegetable cheese based on microalgae proteins in development for the global market Read More »