The quest for a convincing plant-based whole cut draws on a variety of technologies to recreate the directionality and fibrous texture of a steak, chop or filet.
Bringing whole-cut plant-based meats to market at scale is the next frontier for the alternative protein industry.
While some alt-meat brands stake their claim on not trying to mimic meat exactly, there are consumers who increasingly look for convincing replicas of their favorite meat cuts — such as steaks, stew meat and chicken breast filets — that can be prepped and cooked like familiar, conventional animal proteins.
But alt-meat companies looking to meet this…
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