The Secret to Tastier Fake Meat? Breeding Better Beans

But this is only one part of the process—what’s the point in developing new crops if they taste worse than what’s already on the market? “We have a trained tasting panel in-house that tastes our products weekly,” says Sigal Meirovitch, senior director and head of R&D at Equinom, an Israeli company also focused on improving crops for use in plant-based alternatives to animal products. Unlike Benson Hill, Equinom has so far mainly focused on the yellow pea.

“After we see the results, we send the more successful varieties to an outside tasting panel who verify and validate the results,” Meirovitch says. Testing involves comparing the crops the team has bred

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