Scientists from NTU Singapore’s Food Science and Technology (FST) programme have developed a technique to cultivate a fungi-based food product that could serve as a healthier, better tasting and greener alternative to plant-based protein.  The fungi used to cultivate the product are grown from a base of nutrient-rich common food waste, which infuses the fungi with more essential nutrients, such as protein, iron, and amino acids. This makes them more nutritious than ingredients commonly … [Read more...] about Fungi-based protein healthier and greener alternative to plant-based meat