News and analysis for the global poultry industry.
Industry News & Trends / New Technologies
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…

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