Food scientists are creating healthful plant-based alternatives that taste just like eggs, chicken, and other sources of protein.
Companies like Beyond Meat and Hampton Creek Foods are experimenting with new ways to use heat and pressure to turn plants into foods that look and taste just like meat and eggs. I tasted Beyond Meat's chicken alternative and was impressed. I couldn't tell the difference between Beyond Meat and real chicken.
Beyond Eggs, Hampton Creek Foods' egg substitute, doesn't contain the high cholesterol of real eggs. Even spices are getting re-made: a company called Nu-Tek Food Science has found a way to make potassium chloride taste just like salt, with only a fraction of the sodium.
Learn more about this fascinating process, and the innovative companies behind it, in the video gallery, up next, followed by my Q&A with author and food activist Michael Pollan.