Headway in vegan foods

Green is in: (From left) Vishal, Leong, and SIT research engineer Desmond Teo working on bringing cost-effective quality vegan food to the market. — The Straits Times/ANN

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.