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Plant-Based Alternatives (PBAs) — such as the Impossible Burger — are becoming more common, and those who try them say they are actually quite good. And while companies are pouring billions into making PBAs taste just like their meat counterparts, they still aren’t catching on. So what’s the hold-up?
A group of 25 BYU food science, industrial design and graphic design students are helping address the decline in dairy milk consumption by creating more appealing labels and packaging for cow milk.