As the world’s population grows, so too does the challenge of finding new sources of high-quality protein. Inside our Design Kitchen, opened in early 2017, the Food Science & Discovery team has been exploring sustainable ingredient alternatives to meet tomorrow’s nutritional needs. Recently the team carried out a prototyping session for an innovative mushroom protein. Although currently not a legal option for use in infant formula, we acknowledge that this may one day change as pressure on the planet’s resources grows.
To find out more about how we use our Design Kitchen for fast prototyping, click here.