The search for meaty texture in plant form
Interested in offering more plant-based proteins but can’t quite get past the texture problem? As technology firms attempt to make a burger or steak that replicates the experience of the real thing, they are experimenting with some futuristic ways of delivering it. The Spoon reports that such methods as 3D printing – Novameat and Redefine Meat are two companies using this approach – are being used to print plant protein into fibrous strands that imitate the texture of animal protein. Other companies, including Atlast Foods, Prime Roots and Emergy Foods, are using mushroom roots made through fermentation. But what seems to have the most promise in delivering meat-like texture is gelatin, which melts when cooked and more closely mimics the texture of a steak. Harvard scientists recently reported success in growing cow and rabbit cells on a scaffold made from gelatin.
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