How mushroom fibre could extend the shelf life of dairy products and even improve wine
When recent science graduates David Brown and Natasha Jean met in Fredericton, New Brunswick, the two became friends with a shared love of fitness and healthy eating. As chemists, they were aware of how bad for our bodies the preservatives in supermarket foods can be. Calcium propionate, for instance, prevents bread from going moudly by killing bacteria and yeast. But it has also been linked to an elevated risk of diabetes and obesity.