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RE: A ‘breakthrough year’ for algae omega-3
Thank you for such a good insight into Corbion's technology, I will definitely look at the cooking oïl you are talking about.
Thank you again for passing by.
Best,
@vlemon
Sure thing. To be specific, corbions algae has a very wide scope of products it can go into because it serves as a fats/protein replacement. Specifically it has the ability to replace eggs and butter with an enhanced overall health profile and favorable taste/texture characteristics. Everything from baked goods to ice cream can be improved And while sadly ready now, money to scale up operations and the very slow pace of change in food is whats really holding things back. Ive actually tasted many of these products myself so needless to say im pretty excited of the many directions nestle can move this into. All the same, its disappointing to me to know itll likely be several years before any of this hits mainstream shelves because of how slow the industry moves.
Hey there...are you using discord?
If so, could you reach me there? I need to ask you something. mindtrap#9035