Inside an austere laboratory, nestled within an El Segundo industrial park, scientists in white coats spend their days peering into microscopes.
Beakers, high-tech gizmos and computers abound. The lab, to the uninitiated, could be any garden-variety pharmaceutical company.
Instead, it is the research hub for Beyond Meat, a fast-growing culinary company on the cutting edge of veganism. Its scientists use processes normally employed in biomedical research to analyze more than 1,000 molecules in beef, chicken and pork, and then search for similar molecules in vegetables — in an effort to create vegan facsimiles of the meat products, from burgers to sausages, Americans so voraciously consume.
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