IN PURSUIT OF plant-based

摘要

Plant-based alternatives for hamburgers and chicken nuggets increasingly appear on menus and in frozen food aisles, testifying to consumer acceptance of the products. Now comes the next challenge for food innovators: creating similar alternatives for whole-muscle cuts like steaks, chicken breasts and fish fillets. Difficulties arise in matching the marbling aspects of muscles, the specific colors associated with the items - both before and after cooking - and the nutritional qualities.