Inside The Lab Of The Silicon Valley Startup Making Milk From Peas
“There are plenty of plant sugars you can use, and plenty of plant fats. There are also plenty of plant proteins you can use, but the problem is that they all taste like the plant they derive from. We had to figure out how to make a plant protein that didn’t taste like a plant protein.”
June 16, 2017 at 04:57PM
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