Beyond extrusion

The first thing I noticed about Umiami’s plant-based, whole cut chicken breast was that it really looks like chicken.

The second was the ingredients list. The version I tried this March at Future Food Tech in San Francisco was seven items long: water, soy, flavors, shea oil, acidifier, citric acid and salt.

“We use no binding or thickening agents, which means no methylcellulose, no gums,” co-founder Martin Habfast says.

The third…