KFC and Beyond Meat are testing plant-based 'chicken' nuggets and wings

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KFC and Beyond Meat are testing plant-based 'chicken' nuggets and wings
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The tagline on the new green-striped bucket? “It’s still finger-lickin’ good.”

Kim Prince spent most of her childhood standing on the pickle buckets in flour-dusted shoes at her family’s hot chicken shack off Clarksville Highway in Nashville.

Vítor Espírito Santo, Just’s director of cellular agriculture, said the hurdles that need to be overcome for the product to come to market — and by “to market” he’s talking a few test restaurants in Asia, followed by a slow international rollout — are financial and regulatory .

With $3.3 million in seed funding, Rebellyous will open a plant in October capable of producing hundreds of thousands of pounds of non-chicken a month. Lagally, once a mechanical engineer at Boeing, said she has improved on Gardein and Boca’s manufacturing process to create a firm, juicy nugget — and she picked soy and wheat for her protein sources because they’re the only alternative proteins that the USDA recognizes for the school lunch program.

Another reason nuggets are so attractive to imitators: It’s hard to argue that actual chicken nuggets look and taste like chicken. Springy, meat-like, coated in crunch, yes. Apart from that, the bar for replicating the nugget is low. So the KFC-Beyond Meat experiment raises the question: Do we eat KFC for the spices on the nubby coating or to nuzzle out every bit of glistening flesh from between the wing bones? The chain’s vegan nuggets, if they take off, would sidestep Americans’ distaste for the visceral aspects of meat: the sinews that get caught in our teeth, the jiggly chunks of half-solid fat. We eat nuggets precisely because they aren’t chicken on the bone.

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