date:Aug 16, 2023
the team tested two sustainable, high-protein plant sources: microalgae and mung beans.
Some microalgae already have a fishy taste, which Vijayan says made them a good candidate to use in the squid-ring analog. And mung bean protein is an underutilized waste product from manufacturing starch noodles, also called cellophane or glass noodles, which are a popular ingredient in many Asian dishes.
The researchers extracted microalgae and legume proteins in the lab and combined them with plant-base