Natural process improves plant-based meat: study

Japanese researchers discover how to make soy protein juicier, tastier and easier to digest.

While trying to solve for juiciness in plant-based alt-meat, Japanese researchers stumbled upon a clean-label solution that adds juiciness, eliminates unpleasant beany flavors and makes the analogue more digestible.

The research, published in PLOS ONE, outlines how the scientists heat-…