This is exciting; a food science engineer has focused on discovering a way to process soy-based ingredients to replicate the texture and mouth feel of chicken. It looks like he’s quite far along in achieving this goal.
I’m going to write him and ask to be kept in the loop if this process gets commercialized. I’ll revisit this topic as I hear more. (Thanks, Mahi!) Link.
Link to Video.
Related posts:
Comments on this entry are closed.