date:Nov 18, 2015
difference.
It was an unplanned acknowledgment that meat substitutes have come a long way from the dry and mealy substances that marked early stages of ersatz meat manufacturing. Caitlin Grady, a culinologist for Beyond Meat, revealed the error was caught by a Whole Foods employee and might have gone unnoticed otherwise.
Asked about the production technique that made the impostor nearly identical in taste and texture to the real bird, she pointed to proprietary heating, cooling and pressure pr