date:Jun 20, 2023
An Ontario research team has developed a new method for creating meat substitutes using corn protein with the same fibrous qualities as a steak or chicken breast. They are leveraging Canadian Light Source (CLS) technology and utilizing the abundant waste product, corn zein, for structure.
Sales of plant-based meat products are leveling off and consumers are demanding better texture and mouthfeel in alternative products as the plant-based space continues its evolution.
Most meat substitutes av