Cracking the recipe for perfect plant-based eggs

Quick Summary:

Hint: It involves finding exactly the right proteins.

An all-purpose egg substitute must do all those things acceptably well, while also yielding the familiar texture and—perhaps—flavor of real eggs.

Americans eat nearly 100 billion of them every year, almost 300 per person.

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Article Details

Author / Journalist: Bob Holmes, Knowable Magazine

Category: Technology

Markets: United States

Topics: Science Plant-based alternative Syndication Food science Eggs

Source Website Secure: Yes (HTTPS)

News Sentiment: Neutral

Fact Checked: Legitimate

Article Type: News Report

Published On: 2024-11-20 @ 15:20:53 (1 days ago)

News Timezone: GMT -5:00

News Source URL: arstechnica.com

Language: English

Article Length: 167 words

Reading Time: 1 minutes read

Sentences: 64 lines

Sentence Length: 3 words per sentence (average)

Platforms: Desktop Web, Mobile Web, iOS App, Android App

Copyright Owner: © Ars Technica

News ID: 23722212

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About Ars Technica

Main Topics: Technology

Official Website: arstechnica.com

Update Frequency: 4 posts per day

Year Established: 1998

Headquarters: United States

News Last Updated: 9 hours ago

Coverage Areas: United States

Ownership: Independent Company

Publication Timezone: GMT -5:00

Content Availability: Worldwide

News Language: English

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API Access: Available (JSON, REST)

Website Security: Secure (HTTPS)

Publisher ID: #32

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