WUR researchers are looking for viable plant proteins to increase food security

July 28, 2022 — Scientists from Wageningen University and Research (WUR) have tackled research into developing cheese from microorganisms, improving the taste of legumes and increasing the nutritional value of fermented foods to reveal viable, nutritious food sources, that can support low-income countries or other food-insecure regions. While the demand for plant-based alternatives has increased …

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