Plant-based meat surrogates have been the rage for some time. “Impossible” has become a buzzword to tout everything from vegetarian burgers at fast food chains to meatless alternatives in grocery store aisles. Indeed, modern methods of biotechnology, food technology, and process engineering can yield high optical similarities and targeted molecular-sensory methods that can largely approximate appearance, taste, and smell.
Click here for original story, “How the sausage is made”: Research pioneers new frontiers in plant-based food science
Source: Phys.org