Quantcast Leilani Munter Favorite Faux Meats And How Fake Meat Flavor Is Created

Leilani Munter. Credit: Alan Moore

Leilani Munter. Credit: Alan Moore

Leilani Munter explained to the Huffington Post how she fuels up during race time on the track and on the road.

“Carbs are key. I like a hearty pasta with a meat-substitute. Say a Quorn “chicken” breast cut up and sauteed over pasta, lots of veggies from my garden. I eat a lot of high-protein meat-substitutes. MorningStar Farms has great products. It’s SO tasty.”

“I stock up at the grocery store — fresh produce and meat substitutes — and my garden beforehand. The rest of the team might have hotdogs in the garage, I’ll fire up my Tofurky dogs.”

It’s been said that if humans consume plants from the ground that animals raised for food eat, we’d save a lot of energy, land and feed more people. An article at Food Navigator suggests that eating the plant can also directly give you to the taste of meat–as long as there are a few adjustments made in the laboratory.

In 2008, Lambert ten Haaf, director of sales and marketing at Dutch flavour firm Exter, explained that his company produced vegetarian suitable meat flavors by an amino acid conversion from a plant protein that takes place in an oven. This is the same process that occurs when animals eat vegetables and the amino acids are transferred to the animal’s flesh, giving it a “meaty flavor.”

Similar processes were used by researchers at Henan University of Technology in China and RMIT University in Melbourne, Australia. Enzymatic treatment of proteins from vegetables produced different meat flavors, depending on the temperature used to carry out the reaction.

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