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It is not that easy for meat these days - it has gone from being an undisputed energy source on the plate to an often-avoided component of a menu. Consequently, consumers are demanding more and more substitutes – foods that look and taste like meat but do not contain any animal products. But how beneficial is this vegetarian boom? Designer Paul Peraus tests plant-based sausages, schnitzels, turkey breasts, and burger patties: how much glutamate and other chemicals are needed to make plants taste like animals? Why, if meat is off the menu, should meals continue to taste and look like meat? And the ultimate question: is food that’s full of E numbers really healthier and more digestible than the thing it is trying to avoid at all costs?
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