Mizzou vs. Match: The Soy Chicken Battle Is On!
Now it has an in-state challenger, at least in the chicken department.
|top photo Jennifer Silverberg, bottom photo courtesy University of Missouri|
Match merely simulates ground chicken. Point: Mizzou. (Though the verdict could also depend on one's feelings about ground chicken.)
The production and composition of the two products differs as well. Match is composed of a combination of soy and wheat gluten. The components simulate different parts of the animal, such as blood and muscle, and are mixed together.
The Mizzou "chicken" is exclusively soy, which, again according to the press release, "goes through an extrusion cooking process that uses water, heat and pressure while pushing the mixture through a cylinder with two augurs."
The Mizzou product, as yet nameless, is not available for purchase anywhere. So far Hsieh has published his research in a trio of scholarly journals while he continues to conduct taste tests and refine his formula.
Gut Check is, however, looking forward to a taste test. We've got a request in to Hsieh for a sample. Stay tuned.