date:Apr 09, 2013
Beyond Meat as a particularly interesting meat analogue example, saying that he honestly couldnt tell it from real chicken. Hes in good company; New York Times food writer Matt Bittman has also said he was fooled by the product.
Made from a dry mix of soy and pea powders, carrot fiber and gluten-free flour, it has been making waves among vegetarians (and vegans) in the United States. The mix is cooked, cooled and extruded to simulate the texture of chicken, including a realistic meat-like shea