Friday, 5 July 2019

essential amino acids

Developed in partnership with a state research centre and a prestigious Finnish university, the protein powder provisionally called solein, brewed by microbes fermenting the gaseous by-products of the simple electrolytic reduction of water—pliable into any form and with magnitudes less of an environmental impact than traditional agricultural, needing no extra irrigation or arable land, certainly sounds intriguing.
What do you think about that?  Considering how much territory is given over to livestock grazing and the ecological pressures that creates, it is time to re-evaluate our priorities. Fortified and chemically flavoured, the start up behind it which aims to scale-up to produce two billion meals per year after its initial debut says that the powder base can be adjusted and improvised to fit any palette.