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March 05, 2021 Crab cakes made from microalgae protein by Singapore food tech start-up Sophie’s Bionutrients. Sophie s Bionutrients Plant-based meat alternatives – from burger patties and sausages to minced pork and even shrimp – are an increasingly common sight on supermarket shelves and dining tables across Asia. Indeed, a recent study projects that the market for meat analogues in Asia-Pacific will grow by 25 per cent over the next five years. Most of these products are derived from mainstream ingredients such as soy, wheat, peas and gluten – and for good reason. For instance, the Impossible Burger is chiefly made from soy protein concentrate, while Omnipork’s pork analogues are produced using a blend of peas, soy, shiitake mushrooms and rice.

United statesMichael famSophie bionutrientsEugene wangWilliam chenMirte goskerNanyang technological universityGood food institute asia pacificImpossible burgerGood food institute asiaLiveability challengeஒன்றுபட்டது மாநிலங்களில்மைக்கேல் ஃப்யாம்யூஜின் வாங்வில்லியம் சென்நல்ல உணவு நிறுவனம் ஆசியா பெஸிஃபிக்