"Indian-origin Scientist-Led Team Revolutionizes Palatable Plant-Based Meat Alternatives"
A team of scientists, led by a UK-based researcher of Indian origin, has developed a new method to improve the texture and appeal of plant-based meat alternatives. By creating plant protein microgels through a process called microgeletion, the researchers were able to transform dry and rough plant proteins into a hydrated and juicy texture that mimics the mouthfeel of fats. The microgels, made up of tiny particles, trap water around the plant proteins, resulting in a lubricity similar to single cream. This breakthrough could revitalize consumer interest in plant-based proteins, potentially reducing reliance on animal products and helping to meet global climate change targets. The protein microgels offer a platform for designing healthier, palatable, and sustainable foods, and could also be used to replace fat in other food processing applications.
