Which food innovation technique, first patented in 1990 by researchers at the University of Missouri, revolutionized plant-based meat alternatives by creating fibrous textures that mimic animal muscle?

Product innovation in the food industry has revolutionized how we think about protein sources. Plant-based meat alternatives have grown from niche products to mainstream options, transforming grocery aisles and restaurant menus worldwide. This poll tests your knowledge about a key milestone in the development of these revolutionary food products that have changed consumer expectations and market dynamics.

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High-moisture extrusion
Precision fermentation
Cellular agriculture
Molecular gastronomy