Plant-based meat products have evolved over the past few decades. You can find them in many forms, like sausages, deli meats, and faux chicken nuggets. During the holiday season, no plant-based meat is more famous than the Tofurky Roast, a round imitation turkey.
Despite improvements in flavor for plant-based meat products, there are still lots of challenges to getting fake meats to mimic their real counterparts. One tough one is textural: instilling a marbling effect. This is the effect of irregular fat deposits, which occur naturally in animal meat.
Plant-based meat has a uniform texture by design. Because each product is processed to be a certain way, the randomness and irregularity of fat pockets is taken out of the equation. But some food scientists are working on adding more of this meaty texture to plant-based meat.
Joining guest host Kathleen Davis to discuss the challenges and possibilities for the next stage of plant-based meat is Dr. David Julian McClements, distinguished professor in food science at the University of Massachusetts Amherst.
Further Reading
- A nutritionist breaks down findings about health risks of plant-based meats via The Conversation.
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Segment Guests
David Julian McClements
Dr. David Julian McClements is a distinguished professor of Plant Science at the University of Massachusetts, Amherst in Amherst, Massachusetts.
Segment Transcript
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Meet the Producer
About Kathleen Davis
@katjacquelineKathleen Davis is a producer and fill-in host at Science Friday, which means she spends her weeks researching, writing, editing, and sometimes talking into a microphone. She’s always eager to talk about freshwater lakes and Coney Island diners.