Monday, December 04, 2023

Food Science

How is it that there is artificial meat for sale in the world - some, at least, say it is tasty - but no one has been able to develop a tolerable gluten-free egg noodle?  Is wheat harder to imitate than beef?

1 comment:

  1. I'd flip the question. If meat is so intolerable, why do people keep making substitutes that claim to be meat? Why not just eat plant products without apology?

    In a more serious answer, I think yes, it's easier to imitate the mouth-feel and taste of meat. Tofu (soy protein) is already half-way there and absorbs flavoring readily. The function of gluten in most baked goods is best performed by, well, gluten.

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