The launch of Greggs’ latest offering, a plant-based steak bake, has revived the kerfuffle that surrounded the bakery chain’s vegan sausage roll. This may seem a peculiarly modern obsession – can science produce something that has a similar taste, appearance and texture to meat, but isn’t meat? ‘Most realistic’ plant-based steak revealed Read moreThe Chinese often used tofu (made from soya) and seitan (from wheat gluten) because of their availability and physical properties. Seth Tibbott, then a college student in Ohio, was among those to convert, although plant-based products were not widely available at the time. Key to its popularity were the meat-free mince, sausages, patties and even pepperoni and nuggets that could be seamlessly subbed in for meat products.

Source: The Guardian January 12, 2020 15:02 UTC