Scientists in Singapore have developed a technique to cultivate a fungi-based food product that could serve as a healthier, high-quality tasting, and greener alternative to plant-based meat substitutes.
Director of NTU’s Food Science and Technology program Prof William Chen with oyster mushrooms cultivated from a base of discarded soya bean skin. Image: NTU
The protein is cultivated from fungi that grow on a base of nutrient-rich food waste, and is being scaled up with collaborators in New Zealand.
Growing from a base of food waste infuses the fungi with more essential nutrients, such…
