Enhancing the Taste of Plant-Based Meat Alternatives with Protein Microgels

Scientists at the University of Leeds have developed a technique to improve the texture and palatability of plant-based meat alternatives by creating plant protein microgels. By subjecting plant proteins to heating and water, the proteins form a gel that traps water around them. The gel is then broken down into microgels, which provide a juicy and fat-like sensation when eaten. This breakthrough could revitalize consumer interest in plant-based proteins and help reduce reliance on animal products for protein intake, contributing to meeting global climate change targets. The protein microgels also offer potential applications in developing healthier food options by replacing fat in food processing.