N.S. entrepreneur developing mushroom roots as sustainable, high-protein food product
Researchers at Acadia University, along with startup Mycaro, have produced mycelium that is about 40 per cent protein. They use local agricultural processing waste as a food source for the mushroom roots.
#sustainability #food #innovation #AcadiaUniversity
https://www.cbc.ca/news/canada/nova-scotia/n-s-entrepreneur-developing-mushroom-roots-as-sustainable-high-protein-food-product-9.7072585?cmp=rss