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UMass Amherst food scientist rises to the challenge of giving marbled fatty feel and taste to plant-based meat - EurekAlert
One of the challenges of creating realistic-looking and delectable plant-based meat is mimicking the marbled effect of animal fat that many carnivores expect and enjoy. A University of Massachusetts Amherst food scientist has a plan to tackle this quandary by developing new technology supported by a $250,000 grant from the Good Food Institute. The not-for-profit think tank promotes plant-based alternatives to meat, dairy and eggs, as well as cultivated “clean meat” grown from animal cells in a facility.
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