News and analysis for the global poultry industry.
Industry News & Trends / New Technologies / Consumer Trends
on September 8, 2021

Corn protein could make plant-based proteins taste meatier

Viscoelasticity could be key to improving the texture of meat alternatives.

Corn zein, a byproduct of the ethanol industry, could improve the texture of meat alternatives.

The corn protein has a similar viscoelasticity as wheat gluten, which is commonly used in meat alternatives. However, on its own, corn zein is too dense and tough to form a plant-based protein. 

“Soy and…

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