Meat has a distinct taste, texture and aroma − a biochemist explains how plant-based alternatives mimic the real thing
- Written by Julie Pollock, Associate Professor of Chemistry, University of Richmond
Lots of restaurants and food manufacturers offer plant-based meat alternatives.istetiana/Moment via Getty ImagesWhen you bite into a juicy hamburger, slice into the perfect medium-rare steak or gobble down a plateful of chicken nuggets, your senses are most likely responding to the food’s smell, taste, texture and color. For a long time,...
