Using a process that only requires the addition of water, scientists have made plant protein from goopy and dry to juicy and meat-like.
Scientists have developed a method of significantly improving the texture of plant-based foods, potentially changing the trajectory of the global meat industry, according to a recent study.
The study was published in Nature Communications, a leading open-access, peer-reviewed scientific journal.
The meat industry routinely takes a significant toll on the environment and, according to the study, is alone responsible for more than half of food-related carbon emissions.
As a result, plant-based meat alternatives have been growing in popularity in recent years. Such alternatives, however, are still faced with certain drawbacks that drive people to continue selecting meat options. One of these drawbacks is the texture of such foods.
“Despite its significance, the key barrier to adoption of plant proteins is their astringent off-sensation, typically associated with high friction and consequently poor lubrication performance,” the authors of the study write.
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