D. Julian McClements and Family Share Story of Going Vegan

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D. Julian McClements, Distinguished Professor in the College of Natural Sciences's Department of Food Science, recently talked to Grist about his family's decision to switch to a plant-based diet. Grist juxtaposes this conversation with the fact that "plant-based mock meats cost an average [of] 77 percent more than their conventional counterparts. These proteins are typically heavily processed as they’re manufactured from things like soy and pea protein"—which is why they can be so expensive.

“Finding good quality ingredients [and] being able to bring them all together and combine them into something that tastes great but is also affordable, healthy, and sustainable is very, very challenging.”

— D. Julian McClements to Grist

Read this conversation on Grist and LAist.