Improving the Mouthfeel of Plant-Based “Meat”
Neutrons and X-rays provide information on structure formation that can help us improve meat alternatives
Ekaterina D. Garina (TU Delft - RST/Neutron and Photon Methods for Materials)
W.G. Bouwman (TU Delft - RST/Neutron and Photon Methods for Materials)
Gregory N. Smith (ISIS Neutron and Muon Source)
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Abstract
Sustainability, health and animal welfare concerns drive consumers to plant-based meat alternatives, but their mouthfeel is still lacking. Mimicking the complex fibrous meat structure is key for alternative whole-cut products to be accepted by meat lovers. A recent study, published in Food Hydrocolloids, shows what neutrons and X-rays tell us about hierarchical structure formation of soy-based meat alternatives. This is a multi-institutional study by scientists from the Delft University of Technology, Wageningen University & Research, ISIS Neutron and Muon Source and the European Synchrotron Radiation Facility. [...]