What does the first text suggest about the likelihood of mycoprotein being used as a substitute?

• A. Most people would likely use mycoprotein as a substitute for beef.
• B. Most people would likely use mycoprotein as a substitute for chicken or pork rather than beef.
• C. Most people would not consider mycoprotein as a substitute.
• D. Most people would replace seafood with mycoprotein.

Answer: (B)

The main idea this question tests is how likely people are to use mycoprotein as a substitute for other meats. The first text suggests that mycoprotein fits best as a substitute for lighter meats like chicken or pork, not as often for beef. That makes sense because plant-based proteins like mycoprotein are designed to mimic white meats in flavor and texture, which are milder and more versatile in everyday meals. Beef, with its stronger taste and firmer texture, presents a bigger mismatch, so the text implies people would be more inclined to swap in mycoprotein for chicken or pork rather than for beef. That’s why the option stating that most people would substitute mycoprotein for chicken or pork instead of beef lines up with the text. The other choices don’t match this pattern—substituting for beef specifically, not considering substitution at all, or replacing seafood—so they don’t fit the described idea.