Singapore students create plant-based proteins


Six Temasek Polytechnic students have created new plant-based proteins than can substitute animal proteins in ‘rendang’ and ‘laksa’ dishes. The students developed the proteins as part of their final year project, which aimed to create something suitable for the Asian palate. According to the projec...

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Editor, Asian Meat Magazine, Alternative Protein and Meat Insider, Kuala Lumpur, Malaysia. In the article, ‘BRF dispels the myth about frozen meat’, Rush gets a detailed account of the safety of industrial frozen meats from one of the top global poultry exporters.