FoodBusinessNews

Taste, texture and quality are ‘unmet needs’ in plant-based alternatives

ANAHEIM, CALIF. — Research to be presented at the Natural Product Expo West trade show on March 10 identifies taste, texture and quality as unmet needs in plant-based meat and dairy alternatives. The ...
FoodNavigator

Improve texture in plant-based foods with hydrocolloids

Worldwide, consumers are increasingly including plant-based products in their diets, often for reasons of health, animal welfare or sustainability. However, expectations of plant-based alternatives ...
FoodBusinessNews

Motif debuts texture ingredient for plant-based meat

BOSTON — Motif Foodworks has begun the commercial launch for Appetex, an ingredient developed to alleviate consumer complaints about the texture of plant-based meat alternatives. Derived from a ...
FoodNavigator

Tackling texture of plant-based proteins with non-UPF discovery

‘Dry’, ‘chalky’ and even 'gritty' are just some of the less than favourable words used to describe the texture of plant-based proteins. However, scientists at the University of Copenhagen believe they ...
Forbes

How New Technology Is Making Plant-Based Foods Taste And Look Better

Forbes contributors publish independent expert analyses and insights. Synthetic biology author. May 13, 2021, 09:00am EDT May 13, 2021, 09:14am EDT This article is more than 4 years old. Motif’s ...
technologynetworks

New AI Technique Can Describe Texture of Plant-Based Meat Substitutes

Cutting back on animal protein in our diets can save on resources and greenhouse gas emissions. But convincing meat-loving consumers to switch up their menu is a challenge. Looking at this problem ...
News-Medical.Net on MSN

Innovating Texture and Culture in Plant-Based Foods

In this interview, News Medical-Life Sciences speaks with Gabi Saavedra, Application Specialist at Thermo Fisher Scientific, about the evolving landscape of plant-based foods, including how scientific ...