Developing a meat-like texture. Most meat replacements are derived from soy protein because it is relatively cheap and easily absorbs both water and fat, binding these substances so they don't ...

Fresh ravioli will cook quickly, but chef Jasper J. Mirabile Jr. stresses the importance of pasta and water ratios, saying, ...

According to data from the Good Food Institute, a nonprofit that encourages the production of meat alternatives, the industry grew roughly 70 percent between 2018 and 2020, from $811 million to $1 ...

Appearance: A grayish color reminiscent of oxidized meat. Texture: Soft and rubbery. Taste: Oddly sweet but primarily salty without any beef flavor. How close it is to the real thing: 5 out of 10.

Although lab-grown meat could be a more ethical, eco-friendly alternative to the "real" thing, its texture still leaves something to be desired. That may be about to change, though, thanks to the ...

You could soon be able to enjoy 3D-printed, plant-based flank steak at home. Israeli startup Redefine Meat says that’s what it hopes to accomplish for customers when it launches 3D-printed steak ...

Plant-based manufacturers and ingredient suppliers are investing heavily in crop development and fractionation as well as technical and mechanical innovations to improve the taste, texture ...

To successfully mimic animal meat, food scientists analyze the texture of plant-based meat products. Unfortunately, traditional food testing methods are not standardized and the results are rarely ...

Researchers developed an AI-based system to evaluate food texture, aiding the creation of plant-based meats with meat-like qualities. The team compared animal and plant-based products, finding ...

But some food scientists are working on adding more of this meaty texture to plant-based meat. Joining guest host Kathleen Davis to discuss the challenges and possibilities for the next stage of plant ...

When you bite into a juicy hamburger, slice into the perfect medium-rare steak or gobble down a plateful of chicken nuggets, your senses are most likely responding to the food's smell, taste, texture ...