• Researchers have developed a fermentable substrate made of yellow peas that could bring us closer to the texture of real cheese.
  • Through a series of combinations, they were able to transform pea protein into a successfully-gelling substance.
  • They found that they could keep the mixture stable for at least seven hours, allowing a decent amount of fermentation by the bacteria.


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.