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Canadian researchers have found that a certain corn protein, which is an abundant agriculture waste product, could be the key to revolutionizing the texture of plant-based meat.

Stacie dobsonVegnews nicolebioJonathan borba unsplashEmma ignaszewskiVegnews vegansausages beyondmeatVegnews girlinmeataislesupermarket adobestockJonathanborba unsplashNicole axworthyUniversity of saskatchewanUniversity of guelphDepartment of food scienceGood food instituteBeyond meatFood scienceBiomedical imagingTherapy facility