Beyond Impossible: Is China ready for vegan meat?
By Mark Andrews
There was no shortage of eager takers for the free mushroom frittatas and omelets at Future Food Studio, an outdoor pop-up at a glitzy Shanghai shopping mall in October.
But the egg dishes—all made by well-known local chefs—contained no eggs. Instead, the main ingredient was Just Egg, a plant-based alternative consisting of mung bean and legumes.
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