Volume 95 Issue 34 | p. 12 | News of The Week
Issue Date: August 28, 2017

New effort to develop meatless meat

UC Berkeley, Givaudan partner to make meat alternatives tastier
Department: Business
Keywords: consumer products, food ingredients, protein, meat alternatives

A new lab at the University of California, Berkeley, aims to develop plant-based meat alternatives appealing enough to make meat lovers abandon their favorite steak. The university says it will make its innovations available for free to encourage more entrepreneurs to enter the market.

The lab will be part of Berkeley’s Sutardja Center for Entrepreneurship . . .

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Chemical & Engineering News
ISSN 0009-2347
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