date:Jan 15, 2020
are developed. Deep insight in different protein functionality and texturizing properties are required to solve these texture challenges, he says.
For now, it seems that companies have not entered this space yet for several reasons including scale, technological challenges and so on. However, we believe that eventually more companies will start to target plant-based seafood, van der Meer continues.
We focus on being an overall sustainable company which is continually striving to make the be