Improving the Mouthfeel of Plant-Based “Meat”
Researchers at TU Delft Reactor Institute are working closely together with scientists to improve meat alternatives. They use Neutrons and X-rays to provide information on structure formation.
Sustainability, health and animal welfare concerns drive consumers to plant-based meat alternatives, but their mouthfeel is still lacking. Mimicking the complex fibrous meat structure is key for alternative whole-cut products to be accepted by meat lovers. A recent study, published in Food Hydrocolloids, shows what neutrons and X-rays tell us about hierarchical structure formation of soy-based meat alternatives. This is a multi-institutional study by scientists from the Delft University of Technology, Wageningen University & Research, ISIS Neutron and Muon Source and the European Synchrotron Radiation Facility.
dr. Wim Bouwman
Neutron & Positron Methods for Materials
- +31 (0)15 27 85687
- w.g.bouwman@tudelft.nl
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Mekelweg 15
2629 JB Delft
The Netherlands