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.
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