From fermented dairy proteins to cellular agriculture and molecular farming, Spanish dairy major Pascual has its finger on the pulse when it comes to innovation in next-generation dairy. But why should a traditional dairy processor invest in this space?
Plant-based meat alternatives are becoming more like real meat, thanks to scientists
By JERUSALEM POST STAFF Using a process that only requires the addition of water, scientists have made plant protein from goopy and dry to juicy and meat-like. Scientists have developed a method of...
