It’s amazing to me what the food industry comes up with. For example, fake meat. I realize there have been tofurkys for Thanksgiving and veggie “burgers” to accommodate the American need for putting something on a bun, and other substitutes for meat along the way for decades.
But this one takes the cake. Are you ready to try the first soy product that “not only can be flavored to taste like chicken but also breaks apart in your mouth the way chicken does: not too soft, not too hard, but with that ineffable chew of real flesh”? Watch the video, “Turning Powder into Poultry“, which tells how food scientists replicated those “delicate strands of meat” that are found in chicken. It’s from this week’s Time magazine–an article about a soy product that tastes–and feels–like chicken.
I’ve always been a texture girl. For example, I don’t eat shellfish because I can’t stand the texture of it. I love fish, however. Irrational? Perhaps. But that’s just me. I can’t explain it and I’ve always been this way. Texture is definitely an important part of the human taste experience.
So I guess I’d be intrigued by a product that is similar in texture and taste to chicken except for one thing: It’s not chicken. And, it’s still processed food.
I’m baffled why there’s a need for this wanna-be meat product to exist on the vegetarian or vegan menu. I mean, if you don’t want to eat meat, then eat legumes. Why would you want to eat something that feigns to be meat if you’re against eating meat in the first place?
Vegans and vegetarians: Please comment! I’m interested in your perspective here!