Scientists turn vegetables into substitute for meat

If you process a vegetable enough, you can make a meat substitute out of it.

Studying the appearance, texture, taste and sustainability benefits of vegetable alternatives to meat — and now to make industrial-scale, mild production processes possible — is the aim in the Plant Meat Matters (PMP) global initiative, which has just kicked off.

At the foundation of the initiative is the innovative shear-cell technology being developed by Wageningen University and Research in the Netherlands.