The quest for tasty fake meat (video)

WASHINGTON, Nov. 23, 2015 — Who doesn't drool over a Thanksgiving dinner of mashed potatoes, stuffing and most importantly, turkey? Well, vegetarians, for one. In the future, could Tofurkey and other fake or lab-grown meat products give the world more sustainable (and equally delicious) alternatives to beef, chicken and turkey? In this Thanksgiving-themed Reactions episode, find out how food chemists and other scientists are working to make fake meat taste as good as the real thing. Check it out here:

This episode was produced in collaboration with the journal ACS Central Science (@ACSCentSci: Subscribe to the series at, and follow us on Twitter @ACSreactions to be the first to see our latest videos.

And for more Thanksgiving science, check out the latest Speaking of Chemistry video on the research that Chemical & Engineering News staff are most thankful for:


The American Chemical Society is a nonprofit organization chartered by the U.S. Congress. With more than 158,000 members, ACS is the world's largest scientific society and a global leader in providing access to chemistry-related research through its multiple databases, peer-reviewed journals and scientific conferences. Its main offices are in Washington, D.C., and Columbus, Ohio.

To automatically receive news releases from the American Chemical Society, contact [email protected]

Follow us: Twitter Facebook