Scientists from Nanyang Technological University in Singapore have created a plant-based emulsifier that is rich in protein and antioxidants, as well as the necessary properties to replace eggs and dairy in certain kinds of cooking.
Some of the qualities that make meat “meaty” are hard to reproduce with plant-based alternatives. Should we be focusing on replicating them – or trying to make new, tasty alternatives?
Considering the environmental impact of the meat industry, and growing appetite from consumers for plant-based foods, you might wonder if we will soon have a vegan alternative for every animal product. From...
