Japanese Fungus Enhances Protein Processing: ProFood World
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Japanese Fungus Enhances Protein Processing: ProFood World
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About this listen
How can a fungus help food processors improve their operations?
Nosh.bio—a Berlin-based food technology company who focuses on producing cost-effective, nutritious, and sustainable products—is specializing in alternative protein is using koji. The Japanese fungus will help achieve a reduced carbon footprint, save energy, and improve product quality.
This is an AI generated episode. Read the full featured article on ProFood World.
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