Inspirational appetizers on unusual startups, emerging trends and bleeding-edge research

Structural imitation

Art & Leisure

We’ve seen “chicken” from hemp and burgers from beetles. Now, here comes a plant-based alternative to ice cream.

A startup from San Francisco spent a whole year experimenting to find the perfect, creamy consistency and dairy taste.

And, with their mix of oats, potatoes and corn, they think they’ve cracked it. The secret?

They mimicked the molecular structure of micelles – milk proteins – in the used plants. The addition of a secret acid makes their mixture behave like milk.

The company is already selling its cold treat online. 73% of consumers said the product was as good or even better than normal ice cream.

A range of milk alternatives are set to appear on the market soon.

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