FOR IMMEDIATE RELEASE | November 23, 2015

The quest for tasty fake meat (video)

WASHINGTON, Nov. 23, 2015 — Who doesn’t drool over a Thanksgiving dinner of mashed potatoes, stuffing and most importantly, turkey? Well, vegetarians, for one. In the future, could Tofurkey and other fake or lab-grown meat products give the world more sustainable (and equally delicious) alternatives to beef, chicken and turkey? In this Thanksgiving-themed Reactions episode, find out how food chemists and other scientists are working to make fake meat taste as good as the real thing. Check it out here:  https://youtu.be/uOT2_LNJmzg.

Youtube ID: uOT2_LNJmzg

This episode was produced in collaboration with the journal ACS Central Science (@ACSCentSci). Subscribe to our weekly series at http://bit.ly/ACSReactions and follow us on Twitter @ACSReactions.

And for more Thanksgiving science, check out the latest Speaking of Chemistry video on the research that Chemical & Engineering News staff are most thankful for: https://www.youtube.com/watch?v=CUpf8Hmhhng.

To automatically receive press releases from the American Chemical Society, contact newsroom@acs.org.

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m_bernstein@acs.org

Adam Dylewski
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