Читать книгу Food Regulation - Neal D. Fortin - Страница 138

Plant‐based substitutes for milk and meat, such as soymilk and bean burgers, have long been available, but in recent years, the number of similar products proliferated. Beyond soymilk, we now have oat, hemp, flax, pea, almond, rice, and peanut butter milk. Beyond bean burgers, we have cell‐cultured, lab‐grown meat and burgers with plant‐based heme to simulate the blood and taste of beef.⁶²