Keeping up with the plant-based demand Mar 28 Written by Natasha Dhayagude Chinova Bioworks is using mushrooms to reduce food waste, improve shelf life and find sustainable solutions for ingredients.Read the full article here Natasha Dhayagude https://www.chinovabioworks.com Previous Previous One Canadian start-up has spun gold from the common white button mushroom Next Next Rising despite the challenges: inspiring Women and Minority founders in the AgriFoodTech sector
Keeping up with the plant-based demand Mar 28 Written by Natasha Dhayagude Chinova Bioworks is using mushrooms to reduce food waste, improve shelf life and find sustainable solutions for ingredients.Read the full article here Natasha Dhayagude https://www.chinovabioworks.com
