In the above video University of Missouri-Columbia professor of bioengineering Fu-Hung Hsieh uses a new process to convert soy protein and other vegetable products into a meat replacement. As the mash cools, vegetable fibers form, simulating the mouth-feel of chicken.
New York Times foodie Mark Bittman found the texture of this chicken replacement made this way remarkably similar to real boneless, skinless chicken breast. “The way it shreds is amazing, Bittman added . “When you … cut it up and combine it with, say, chopped tomato and lettuce and mayonnaise with some seasoning in it, and wrap it in a burrito, you won’t know the difference between that and chicken. I didn’t, at least, and this is the kind of thing I do for a living.”
|Will you try faux chicken?|
Beyond Meat is currently selling this new type of chicken replacement or 'faux chicken' at Wholefoods. From the pictures you can't tell the difference. Price and taste will determine if this catches fire, though no word on this beyond Mark Bittman's review. According to food industry experts though, the market for meat replacement is growing at 3 to 4 percent a year. However much of the current products on the market are more costly than actual chicken or burgers, and taste half as good. Here's hoping that this new process breaks that trend.
Sources:Betting Better Fake Chicken Meat Will Be As Good As The Real Thing