Director / Editor: Victor Teboul, Ph.D.

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New Generation of Companies Looks to Create New Kind of Plant-based Food

In a San Francisco kitchen, chefs are re-creating everyday foods, such as eggs, mayonnaise, salad dressings and cookies from unconventional sources. “Playing with ingredients that are totally different in the food system is a lot like walking on the moon. We’re doing things no one has ever done before so it’s challenging,” said chef Chris Jones, who heads product development at the Hampton Creek technology company. While vegetarian foods have been around as long as there...

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