Scientists have developed a new protein-based meat alternative that closely matches the taste, texture, and nutritional value of chicken.
Reports say Chinese researchers have produced this chicken substitute using advanced fermentation and fiber-structuring technology. The protein is derived from fungi combined with plant-based nutrients, creating a product that closely resembles real chicken.
Researchers claim the alternative can be cooked in the same way as chicken and can even be pulled apart or shredded like traditional poultry. Early testing suggests it behaves similarly during cooking, making it suitable for a wide range of dishes.
The main goal behind developing this chicken alternative is to offer consumers a more affordable and nutritious option while reducing reliance on large-scale poultry farming. Scientists believe the innovation could help lower production costs and lessen the environmental impact linked to conventional meat production.
Food technology experts in China say the product could play a key role in tackling long-term food security challenges, especially as global demand for protein continues to rise.
Once launched in selected markets, the chicken alternative meat is expected to be available for use in restaurants, packaged food products, and home cooking, offering consumers a practical and sustainable protein choice.
In similar innovations Chinese Scientists Create Meat-Like Protein That Could Replace Chicken
