Scientists from Nanyang Technological University in Singapore have created a plant-based emulsifier that is rich in protein and antioxidants, as well as the necessary properties to replace eggs and dairy in certain kinds of cooking.
Mana! Closes Its Hong Kong Doors After 10 Years of Plant-Based Pioneering
An early adopter of plant-based and zero waste eating in Hong Kong, vegetarian fast-casual chain Mana! closed its doors permanently this week after a decade of operation. The final location to close...