One of the most abundant plant proteins on earth, rubisco may be coming to a plate near you soon.
But the enzyme that plays an important role in photosynthesis will look less plantlike and more like a steak or egg and may even be an ingredient in cookies and cakes.
In April, a Dutch company called Rubisco Foods received confirmation from the European Food Safety Authority that the concentrations of the protein derived from duckweed, the tiny and ubiquitous pond weed, is safe for consumption.
The Washington Post on June 17 featured a California-based company called Plantibles that is marketing a powder derived from rubisco as a substitute for eggs in baked goods and has begun experimenting with it as an ingredient in plant-based sausages, chicken and steak.
With the rubisco hype heating up, Northeastern Global News spoke with Northeastern University…
