"Revolutionizing Plant-Based Meat: Scientists Enhance Taste, Texture, and Juiciness"
Originally Published 2 years ago — by The Jerusalem Post
Scientists have developed a method to improve the texture of plant-based foods by turning plant proteins into plant protein microgels, resulting in a moist and fatty texture similar to meat. The study, published in Nature Communications, aims to address the drawbacks of plant-based meat alternatives and reduce the environmental impact of the meat industry, which is responsible for over half of food-related carbon emissions. The process involves heating dry plant proteins in water to create a gel that retains water around the protein, providing a more meat-like texture without the need for added fat.