Maybe we've heard this before, but the LA Times Blog is claiming that University of Missouri scientists have created a soy substitute for chicken that matches flavor, texture, moisture content, and appearance.
The blog post says, "Many soy-based meat substitutes are basically flavored, colored and/or textured to somewhat resemble steak, sausage or ground beef, but this one is more similar to chicken, with the same stringiness found in the cooked flesh."
The news made for an interesting blog post, but doesn't make any mention of whether or not it tastes good. There's a big difference between a free range bird and a Tyson chicken breast (not to mention the difference between white & dark meat). We'll have to wait and see if/when this stuff hits the market to find out if it actually does taste anything like chicken.