date:May 23, 2019
ent of more than a year's supply of the ingredient.
In addition to peas, there are many other protein sources in the vegetable kingdom that the processing industry could use, such as mung beans, brown rice, mustard seeds or lentils. Having a wide range of plant protein sources will be an advantage for the production of meat substitutes, whose texture will be more similar to that of animal meat.
With regard to soy, the fact of it having an allergen that is usually genetically modified has resul