News

Meat has a distinct taste, texture, aroma. A biochemist explains how plant-based alternatives mimic the real thing
The size and shape of the protein fibers influence the texture of the meat. The amount and identity of natural lipids—fats ...
Food Republic on MSN13d
How Long Your Beef Stew Needs To Cook For The Best Texture
When perfecting your at-home beef stew recipe, the proper time and temperature settings are just as important as the right ...
Plant-based meat has a problem. It may need more meat.
Blind taste tests show several blended meats are outperforming conventional meat, in addition to 100 percent plant-based ...
vegconomist2d
Redefine Meat: “Innovations Should be Focused on Creating New Plant-based Experiences That Will Attract Consumers New to the Category”
In a fast-evolving alt-protein landscape, consumer loyalty and consistent product quality have become critical benchmarks for ...
The best plant-based meat products, according to a huge blind taste test
Nectar’s blind taste test demonstrated that, overall, plant-based meat still has a long way to go to compete with animal meat ...
Phys.org1mon
Bite-sized chunks of chicken with the texture of whole meat can be grown in the lab
ethical alternative to conventional meat," Takeuchi says. "However, replicating the texture and taste of whole-cut meat remains difficult. Our technology enables the production of structured meat ...
Newsweek1mon
Lab-Grown Chicken Nuggets May Soon Hit Supermarkets
It addresses many of the challenges that were seen as stumbling blocks such as aligned cell growth to deliver the meat texture sensory experience as well as the fundamental issues of getting ...
Salon6mon
Meat has a distinct taste, texture and aroma − how do plant-based alternatives mimic the real thing?
The size and shape of the protein fibers influence the texture of the meat. The amount and identity of natural lipids – fats and oils – found within a specific muscle tissue can influence the ...