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Christophe Chantre of Tender Foods is making a meatier plant-based meat |
Developed
in a Harvard laboratory, Tender Foods is hoping to fight climate change
by creating a version of plant-based meat that tastes, well, meatier,
mimicking the striated muscle tissue in a sirloin steak or chicken
breast.
Working out of Greentown Labs in Somerville, its scientists use a
technology that’s similar to a cotton candy machine, spinning plant
proteins into strings that can be designed to replicate different cuts
of meat. Co-founder Christophe Chantre says the company’s goal is to
create a product that is “just better” — for the planet, for our diets,
and that tastes better than other plant-based meats on grocery store
shelves.
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