Christophe Chantre of Tender Foods is making a meatier plant-based meat
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
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.