“The “crunch” or “crack” of meat sausages is inevitably different than that of vegan sausages, simply because the molecular properties of the proteins are markedly different,’ said Professor Vilgis.”
He goes on:
We are taking a closer look at the proteins as well as the sequence of amino acids, which we understand as a “code” from which we can read certain properties to better understand the behaviour (sic) of the sausages in the mouth when they are consumed."
Yeah, that’s “code” for Get Vegan Processed Food to Sell. You’ll notice the rest of the article toes the ignorant line of how cows are destroying us all via clogged hearts and bovine farts. A fun humor piece to read while I chew my breakfast links (crunch, crunch).