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You know all those meat alternatives out there? Here’s how they’re made - and why they don’t actually taste that much like real meat.

𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-He J, Evans NM, Liu H, Shao S. (2020) A review of research on plant-based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes. Comprehensive Review of Food Science and Food Safety 19(5):2639-2656. https://doi.org/10.1111/1541-4337.12610
-Ismail I, Hwang YH, Joo ST. (2020) Meat analog as future food: a review. Journal of Animal Science 62(2):111-120. https://doi.org/10.5187%2Fjast.2020.6...
-Kyriakopoulou, K (2019). Sustainable Meat Production and Processing || Plant-Based Meat Analogues. p 103–126. https://doi.org/10.1016/B978-0-12-814...
-Moss R, LeBlanc J, Gorman M, Ritchie C, Duizer L, McSweeney MB (2023). A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture. Foods 12(8):1709. https://doi.org/10.3390/foods12081709

𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
-https://www.escoffier.edu/blog/world-...
-https://www.egr.msu.edu/bae/sites/def...
-https://theconversation.com/how-scien...
-https://gfi.org/science/the-science-o...
-https://www.bonappetit.com/story/is-f...

𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗰𝗼𝗺𝗽𝗮𝗻𝗶𝗲𝘀 𝘁𝗵𝗮𝘁 𝗮𝗹𝗹𝗼𝘄𝗲𝗱 𝗺𝗲 𝘁𝗼 𝘃𝗶𝘀𝗶𝘁 𝗮𝗻𝗱 𝗮𝘀𝗸 𝗹𝗼𝘁𝘀 𝗼𝗳 𝗾𝘂𝗲𝘀𝘁𝗶𝗼𝗻𝘀:
-Eat JUST
-Finless Foods
-The Better Meat Co.

MinuteFood is created by Kate Yoshida, Arcadi Garcia & Bill Mead, and produced by Neptune Studios LLC.

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