The end of meat? Economics, the environment and changing tastes have top protein feeling the heat

There’s a new menu item at world-famous chef David Chang’s New York City restaurant Momofuku Nishi: The Impossible Burger. It’s crispy brown on the outside and juicy pink on the inside. It sizzles when it cooks, gives off a meaty smell and even bleeds. From meal-worm cookies to printed dairy proteins: Your meatless future could get…

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