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Hsieh’s soy chicken research moves closer to consumer kitchens

Home Blog Hsieh’s soy chicken research moves closer to consumer kitchens

Hsieh’s soy chicken research moves closer to consumer kitchens

Biological engineering professor Fu-Hung Hsieh’s research into the development of a soy-based chicken substitute with the flavor and texture of the real thing has resulted in his technology’s licensing by the university to Maryland -based Savage River Farms, now known as “Beyond Meat.”

Biological engineering professor Fu-Hung Hsieh’s research into the development of a soy-based chicken substitute with the flavor and texture of the real thing has resulted in his technology’s licensing by the university to Maryland -based Savage River Farms, now known as “Beyond Meat.” Consumers will soon get a chance to taste-test it for themselves. According to a May 17 piece about the company on NPR, the Whole Foods Market chain plans to start selling prepared food using Beyond Meat chicken in Northern California in June.

In addition to its appeal to vegetarians, the soy chicken offers health conscious consumers a “meat” alternative that is heart healthy with an added benefit of potentially preventing certain types of cancer.

The soy chicken product has garnered additional favorable coverage in The New York  Times and Mother Jones,  magazine.

The licensing agreement specifies that the licensee must initiate and maintain a physical presence in Missouri within five years.

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