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…

Tags: , , , , , , , , , , , , ,

Categorised in: