Chicago-based mycoprotein seafood startup Aqua Cultured Foods announced it is using off-cuts and trims from it's whole-muscle fungi-based seafood in a new range of dumplings to reduce food waste.
Using less-than-visually-perfect filets for mince filling in dumplings creates a new market opportunity as well as a way to reduce food waste. In addition to using these "scraps" in dumplings, the company is developing sushi rolls, seafood…
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