U of G Develops Sustainable, Affordable Plant-Based Meat

 University of Guelph food scientists developed a simpler, more sustainable method for producing plant-based meats with textures like steak and chicken. Using leftover corn protein and a chewing-simulator machine, Dr. Alejandro Marangoni and PhD student Stacie Dobson created a cost-effective alternative to current high-pressure methods, aiming to improve affordability and appeal of plant-based meat products.