A new meat vegetable made from rice and carob is about to hit supermarkets. The new product, named Leggie, has been developed by CSIC researcher Marta Miguel in collaboration with professor Marta Garcés, from the Francisco de Vitoria University. This meat, low in saturated fat, cholesterol-free and rich in dietary fiber, will hit shelves at the beginning of summer and aims to establish itself as an alternative for those looking to reduce their consumption of animal meat, whether for ethical, health or environmental reasons.
