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In a West Sacramento lab, Kirsten Kehlet, a product developer for The Better Meat Co., works with a team of microbiologists, chemical engineers, chefs and food scientists to develop plant-based ingredients that blend seamlessly with meat. Plant proteins such as pea, bamboo and algae are combined with fibers, fats and flavors to create allergen-free, clean label formulas that mimic the characteristics of animal protein, says Kehlet clean label foods have as few (and recognizable) ingredients as possible. Those formulas are designed to be blended with animal meats such as ground beef and sausage up to 50 percent, reducing the number of animals used for food and