Singapore lab cooks up Asian favourites, minus the meat

The scientists use cutting-edge technology to fuse nutrition, texture, aroma and flavour to create protein-rich, vegetarian meat alternatives, mainly using soy and pea beans. Their products mimic beef, pork, chicken and seafood and can be used in a wide variety of finished dishes. They also recreate processed meat products, such as faux ham and sausages.

from News-Economic Times https://ift.tt/2RB1RQj