New Culture is also developing ‘real’ cheese with casein proteins made from microbial fermentation (instead of cow’s milk) that its founder claims can deliver taste, functionality and nutrition that plant-based cheeses simply cannot match.
Building a sustainable supply chain is a priority for many food companies as consumers demand increased transparency and environmental stewardship from...
Content provided by SGS Nutrasource | 25-Jun-2024
| White Paper
Are you navigating the complex world of regulatory affairs to ensure ingredient and product compliance? We are delighted to present our FAQ guide, reviewed...