University of Missouri scientists have invented a soy substitute with chicken, which supposedly matches chicken’s texture, moisture content, appearance and taste, Jeannine Stein blogs for the Los Angeles Times.
Leading the effort is Fu-Hung Hsieh, a professor of biological engineering and food science in the College of Agriculture, Food and Natural Resources and the College of Engineering. Many soy-based meat substitutes are basically flavored, colored and/or textured to somewhat resemble steak, sausage or ground beef, but this one is more similar to chicken, with the same stringiness found in the cooked flesh.
That’s great, but what we really need a soy substitute for is the extra crispy exterior that makes fried chicken taste so good.
Tastes like chicken–but it’s soy [L.A. Times]