#impossible meats

[i-read-somewhere-that]

“There are some limitations when you try to reconstitute the same texture from plant ingredients,” Mr. Elfenbein said. With lab-grown salmon, he added, the texture is “programmed in.” “The cells know what to do,” Mr. Elfenbein said. “They become muscle fibers. They become fat tissue. They create the connective tissue that we know as meat.”