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IT’S BEEN 10 YEARS IN THE MAKING.
((IT’S JUST ABOUT RIGHT)) UNIVERSITY OF MISSOURI
SCIENTISTS HOPE CONSUMERS WILL SOON BE SAYING
‘I CAN’T BELIEVE IT’S NOT CHICKEN’.
SOT-----(:13)------------------------- Fu-Hung Hsieh
MU Biological Engineering Professor “Our goal is try to create a product
which will look like chicken, feels like chicken and taste like chicken.”
MU BIOLOGICAL ENGINEERING AND FOOD SCIENCE PROFESSOR
FU-HUNG HSIEH SAYS CREATING THE SOY CHICKEN STARTS WITH A
SOY PROTEIN EXTRACTED FROM SOY FLOUR.
THE SOY THEN GOES THROUGH AN EXTRUSION COOKING PROCESS
THAT USES WATER, HEAT AND PRESSURE.
SOT—(:36)---------------------------- Harold Huff
MU Research Specialist“The true vegetarian will love this product and they can season
it anyway they so desire.”
THE LARGE FOOD PROCESSOR STARTS PRODUCING SOY CHICKEN
THAT IS HOT TO THE TOUCH IN ONLY A MINUTE.
(SOT) “The texture and the mouth feel is very much like chicken.”
SOY HAS MANY HEALTH BENEFITS INCLUDING LOWERING
CHOLESTEROL, MAINTAINING HEALTHY BONES PLUS
PREVENTING CERTAIN CANCERS. (SOT) “I’m sure there are people out
there that prefer chicken but there are people that prefer something other than
animal proteins this product will provide an alternative for people who prefer the
different choice.” IF PICKED UP BY THE FOOD
INDUSTRY, THE SOY CHICKEN MIGHT BE A POPULAR CHOICE FOR
SHOPPERS AS A LOW COST ALTERNATIVE TO THE WHITE MEAT.
IN COLUMBIA, KENT FADDIS (1:20) REPORTING.