Beyond Meat’s founder Ethan Brown says his R&D team worked double-time to get the texture of KFC’s iconic chicken spot on.
“It has been a fun process. We have been trying to get to the North Star. Everyone loves the taste of Kentucky Fried Chicken. We wanted to deliver on that, but change the substrate — the meat component of it. For us, it was a focus on texture. So that is the North Star of Kentucky Fried Chicken’s delicious tasting products. I think we are getting closer and closer,”…
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