Meat.The End reinvents traditional extrusion tech: ‘Texture is the most problematic bottleneck in plant-based’

Now that consumer acceptance and taste have been achieved in plant-based, Meat.The End is tackling the final frontier: texture. FoodNavigator catches up with CEO Dr Yishai Mishor to find out how.

Read more about it via https://www.foodnavigator.com/Article/2021/06/04/Meat.The-End-reinvents-traditional-extrusion-tech-Texture-is-the-most-problematic-bottleneck-in-plant-based?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS