When it comes to fake meat, it’s all about the fat
Breakthrough means that plant-based substitutes will at last genuinely taste like the real thing
17 November 2020 - 19:28
At flavour maker Givaudan’s innovation centre near Zurich in Switzerland, veteran chef Sam Brunschweiler serves a lamb shawarma dish that looks and tastes appropriately meaty, but is made from pea protein...
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