Plant-based proteins for meat lovers
(PHYSorg.com Chemistry)

In canteens and supermarkets, plant-based substitute products for chicken escalopes and beef steaks have become standard fare. Together with colleagues from TU Berlin, researchers at Karlsruhe Institute of Technology (KIT) are examining how these products are manufactured. Their aim is to give these high-protein foods, based on soybeans or peas for example, a meat-like texture.