NewzResearchers at Imperial College London have developed genetically modified lettuce and tobacco plants capable of producing myoglobin, a protein naturally found in animal muscle tissue. This breakthrough aims to address a primary challenge in the meat-alternative industry: replicating the specific color and flavor profile of traditional meat without relying on animal sources.
By enabling plants to synthesize this protein, scientists seek to improve the sensory characteristics of plant-based meat substitutes. The development represents a technical advancement in food science intended to bridge the gap between the taste of conventional meat and the composition of vegan alternatives.
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