Scientists Are Using Lettuce to Make Plant-Based Meat Taste More Realistic
Wise Brothers—-Chattanooga, TN
Scientists Are Using Lettuce to Make Plant-Based Meat Taste More Realistic
Scientists just engineered lettuce plants to produce myoglobin, which is an iron-rich protein that helps give meat its signature color and flavor.
The results from the tests were promising, with lettuce producing more myoglobin than other alternatives.
Researchers call the work a proof of concept and say more studies are needed to see whether it can work at scale. But they’re hopeful that lettuce can soon start making plant-based meat taste more like the real thing.
They also say the technology could eventually lead to iron-enriched lettuce. So, vegetarians and vegans might be getting some souped-up lettuce soon.
Courtesy of Food & Wine
