Congratulations to Fu-hung Hsieh, professor biological engineering and the University of Missouri (I’m a graduate of that department), and Harold Huff of the Food Engineering Lab for their development of a soy chicken product called Beyond Meat. The work was featured in the Winter 2013 issue of Mizzou (you can find more on the web here→). The university has licensed the product to a company that will be manufacturing it in Columbia, MO.
Apparently, it is easier to make soy look, taste, and feel like chicken than to get people to eat their vegetables. That may be more of a social issue than an engineering problem.