A University of Guelph engineering professor is on a quest to give meat-lovers the textures they savour in beef, chicken or fish while retaining the human and environmental health benefits associated with eating plants.<\/p>\n\n\n\n
Mario Martinez\u2019s research project was one of eight international plant-based meat initiatives chosen to receive funding by the Good Food Institute, a non-profit organization based in Washington, D.C.<\/p>\n\n\n\n
Martinez and four U of G colleagues will use $330,000 to develop prototypes for plant-based meat.<\/p>\n","protected":false},"excerpt":{"rendered":"
A University of Guelph engineering professor is on a quest to give meat-lovers the textures they savour in beef, chicken or fish while retaining the human and environmental health benefits associated with eating plants. Mario Martinez\u2019s research project was one of eight international plant-based meat initiatives chosen to receive funding by the Good Food Institute,<\/p>\n","protected":false},"author":7,"featured_media":3090,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_FSMCFIC_featured_image_caption":"","_FSMCFIC_featured_image_nocaption":"","_FSMCFIC_featured_image_hide":""},"categories":[3,439],"tags":[357,449,447,448],"yoast_head":"\n