Veggie satay: Singapore lab cooks up Asian favourites, minus the meat

Veggie satay: Singapore lab cooks up Asian favourites, minus the meat

NNA - From faux-chicken satay to imitation beef rendang, a high-tech Singapore laboratory is replicating popular Asian dishes with plant-based meat alternatives to feed the region's growing appetite for sustainable food.

Flavour specialists and food scientists in white coats work with plant extracts at the newly opened facility to create vegetarian versions of traditionally meaty dishes that taste like the real thing.

Demand for sustainable foods in Asia, while small compared to the West, is rising in tandem with greater awareness about healthy eating and concerns about the environmental impact of meat consumption.