Carrot Waste Fuels Tasty Fungi Protein Outperforming Soy
TL;DR
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
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