UMass prof tackles engineered marbling with GFI grant

U Mass team forges a new path toward whole-cut, marbled faux meat.

The look and feel of fat-marbled meat is more than eye candy: It’s fundamental to consumers’ enjoyment. With a $250,000 grant from the Good Food Institute, Lutz Grossmann, an assistant professor at the University of Massachusetts-Amherst, is digging into the complicated challenge of replicating thin lines of solid fat that deliver the palate and mouth appeal of…