on September 23, 2021
Texturization could create whole-cut plant-based proteins
The technology can be easily integrated into existing approaches for making meat alternatives.
The biggest challenge associated with developing a whole-cut meat alternative is mimicking the texture, taste and mouthfeel of animal proteins.
“Today, almost all of plant-based products are a ‘mix’ of ingredients, which means they cannot create one whole piece and have a grounded mouthfeel,” explained Ronny Reinberg, CEO and…