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Chef James Corwell's nigiri sushi rolls made with Tomato Sushi, a plant-based tuna alternative, in San Francisco.
Alastair Bland for NPR
January 23, 2015 A handful of chefs and food companies are experimenting with fish-like alternatives to seafood. But the market is still a few steps behind plant-based products for meat and dairy.
At left: Beyond Eggs' egg-substitute product, a powder made of pulverized plant-based compounds. Right: Mother Nature's version.
Cody Pickens/Beyond Eggs
June 13, 2013 Investors like Gates are betting that our planet can't sustain the current rate of growth in animal-based foods for too much longer. Products like Beyond Eggs, a plant-based substitute, are designed to fill the void.
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