Singapore scientists working on better ways to produce healthier plant-based food

Scrambled egg made with HerbYvore's liquid egg, which is made from mung beans. - HERBYVORE, AGROCORP INTERNATIONAL

SINGAPORE (The Straits Times/Asia News Network): Scientists in Singapore are working to extract protein from crushed peas and legumes more efficiently to make better and healthier plant-based meats and cheeses.

Such protein, the star ingredient of plant-based meat and dairy alternatives, can be compromised by traditional processing methods.