Appearance, texture and flavour are the three main challenges food scientists face when developing a convincing plant-based meat.
Academic rigor, journalistic flair
Articles on Impossible burger
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Confused about whether meat is good or bad for you? You’re not alone. Various studies, some of which were funded by the meat industry, have added to the confusion. A noted expert sorts it out.
Americans eat more meat on average than citizens of any other nation, but new survey findings show that plant-based meat products are winning fans across the US.
The Impossible Burger contains an ingredient made by genetically modified yeast. So is this new veggie burger organic? Vegan? A GM product?
Top contributors
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Associate Research Scientist, Michigan State University
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Dean of Friedman School of Nutrition Science and Policy, Tufts University
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Director of AgBioResearch and Assistant Vice President of Research and Innovation, Michigan State University
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Professor and Chair of Biochemistry, Jacobs School of Medicine and Biomedical Sciences, University at Buffalo
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Research Associate, Centre for Culinary Innovation, Northern Alberta Institute of Technology
