Carrot Waste Fuels Tasty Fungi Protein Outperforming Soy
TL;DR Summary
Scientists have developed a new sustainable protein source by growing edible fungi on carrot processing leftovers, which was preferred in taste tests over traditional plant-based proteins in vegan burgers and sausages, offering a promising solution for food security and environmental sustainability.
- This New Protein Grown From Carrot Waste Won Over Taste Testers SciTechDaily
- Food sidestreams power new nutritional mycelium-based protein with better taste than soy nutritioninsight.com
- Fungi Fed on Carrot Scraps Outperform Soy in Blind Taste Tests ScienceBlog.com
- Feeding fungi plant remnants produces tasty protein to fortify vegan, vegetarian diets Phys.org
Reading Insights
Total Reads
0
Unique Readers
2
Time Saved
3 min
vs 4 min read
Condensed
94%
705 → 41 words
Want the full story? Read the original article
Read on SciTechDaily