date:Aug 30, 2022
The fungi-based food product could be more readily accepted by consumers, as it already resembles meat more than other plant-based proteins, shredding similarly to cooked chicken.
The research team notes that it also tastes more like meat, as it contains higher levels of amino acids, glutamic and aspartic acids, compounds that commonly occur in animals, which give their flesh that trademark meaty flavor.
Greener alternative
The researchers at NTUs FST program plan to further develop their pr