3 Mins Read Nanyang Technological University, Singapore (NTU Singapore) has announced a plant-based breakthrough. A team of its scientists has successfully developed a protein and antioxidant-rich emulsifier. It is free from traditional eggs and dairy. Preliminary findings show it could replace animal products in relevant food products. Mayonnaise and whipped cream were given as examples.  The NTU emulsifier […]

The post Singapore Scientists Create Plant-Based Emulsifier To Supersede Eggs And Dairy appeared first on Green Queen.

This post was originally published on Green Queen.