FOR IMMEDIATE RELEASE | November 23, 2015
The quest for tasty fake meat (video)
WASHINGTON, Nov. 23, 2015 — Who doesn’t drool over a Thanksgiving dinner of mashed potatoes, stuffing and most importantly, turkey? Well, vegetarians, for one. In the future, could Tofurkey and other fake or lab-grown meat products give the world more sustainable (and equally delicious) alternatives to beef, chicken and turkey? In this Thanksgiving-themed Reactions episode, find out how food chemists and other scientists are working to make fake meat taste as good as the real thing. Check it out here: https://youtu.be/uOT2_LNJmzg.
This episode was produced in collaboration with the journal ACS Central Science (@ACSCentSci). Subscribe to our weekly series at http://bit.ly/ACSReactions and follow us on Twitter @ACSReactions.
And for more Thanksgiving science, check out the latest Speaking of Chemistry video on the research that Chemical & Engineering News staff are most thankful for: https://www.youtube.com/watch?v=CUpf8Hmhhng.
Media Contact
Michael Bernstein
202-872-6042
m_bernstein@acs.org
Adam Dylewski
202-872-4460
a_dylewski@acs.org