“some experts think that having more and better plant-based protein options could help smooth the transition away from excessive meat consumption”

This food researcher is on a mission to make fake meat taste better. Will she succeed?

https://www.theguardian.com/environment/ng-interactive/2025/mar/06/plant-based-meat-taste-testing

via Instapaper

You have to consider what comes along with the protein – things like cholesterol, saturated fat, drug residues, pathogens (E.coli and Salmonella)