Textural research improves plant based meats

Researchers at Karlsruhe Institute of Technology (KIT) are working to understand the fundamental structure of meat and how to mimic this in extruded plant based products. This is important because people moving to flexitarianism want similar mouthfeel sensations in their meat alternatives. “This mouthfeel is based primarily on the fiber-like texture of meat,” explains Dr. Azad Emin from KIT."

The research is funded by the German Federal Ministry for Economic Affairs and Energy to the tune of some AUD400,000. Such fundamental research is essential to enable plant based products to capture a major share of the mainstream market for centre of plate protein.

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