Unilever To Invest In Plant Based Steak

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Plant-based steak, mimicking the taste and texture of the real thing, is now one step closer to the market, according to Food Navigator, who report that Unilever researchers have joined Wageningen researchers in the Plant Meat Matters consortium. 

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"The innovative shear-cell technology, developed by Wageningen University researchers, transforms vegetable protein - be it soy, wheat, pea, rapeseed or corn - into a layered, fibrous structure that closely match the appearance and texture of steak."

"The innovative shear-cell technology, developed by Wageningen University researchers, transforms vegetable protein - be it soy, wheat, pea, rapeseed or corn - into a layered, fibrous structure that closely match the appearance and texture of steak."