To achieve your aim, sometimes you need to be willing to trade off one benefit to the detriment of another. When it comes to developing palatable meat analogs, food scientists might find themselves frequently exercising this maneuver, with decisions on which elements to juggle and prioritize based not on generalities, but on specific end-product uses.

If the meat-analog market is to expand, it’s going to require the triple hallmarks—taste, appearance, and texture—to achieve that momentum. With all the activity surrounding meat analogs during the past 10 years, one might think they were invented during the 1990s, then suddenly burst o…

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