Could Lettuce Make Plant-Based Meat Taste More Like the Real Thing? Scientists Think So
4 Articles
4 Articles
British scientists have genetically engineered lettuce and tobacco plants to produce the animal protein myoglobin in their cells, which could help manufacturers of plant-based meat substitutes more closely mimic the properties of real meat while offering a less demanding production method than traditional livestock farming.
Could Lettuce Make Plant-Based Meat Taste More Like the Real Thing? Scientists Think So
Scientists successfully engineered lettuce to produce a key muscle protein that could one day become a food ingredient, offering a new approach to producing it at scale.Credit: Anna Mardo / Getty ImagesKey PointsResearchers engineered tobacco and lettuce plants to produce myoglobin, the iron-rich protein that gives meat its red color and contributes to its flavor.Producing myoglobin in plant chloroplasts yielded higher levels than inserting the …
UK scientists use a 'gene gun' to grow pig protein in lettuce
Future plant-based foods might capture more of meat's nutritional and flavor-building qualities while requiring fewer resources. Scientists in the U.K. and other countries used a so-called "gene gun" to produce pig protein in lettuce. Though the research is still at an early stage, it could eventually lead to more satisfying options for shoppers who want convenient, protein-rich foods with a lighter environmental footprint, according to ScienceA…
Perhaps the most effective personal decision we can make to reduce our ecological footprint is to eat less meat. This is because livestock farming requires the use of valuable land for growing feed, consumes enormous amounts of fresh water, and contributes to environmental pollution through...
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