Los Angeles facility will be dedicated to expanding research footprint and fueling progress toward building “meat” from plants
July 25, 2018
Seven-times the size of its existing facility, the Innovation Center supports the company’s Rapid & Relentless Innovation initiative, the goal of which is to continuously iterate the company’s products until they are indistinguishable from their animal protein equivalent.
A combination of explosive popularity of plant proteins and rapidly growing demand for foods manufactured with a much smaller carbon footprint is giving alternative proteins a big push.
Texturized soy protein has reached an acme of popularity, elevated to a trendy, sought-after ingredient by those same Baby Boomers who once shunned soy burgers.
April 11, 2013
In the early 1960s, public school kids knew all about meat analogs. We called it “mystery meat” and subjected the thin, overcooked and rubberized brown patties to the derision they merited.