Motif FoodWorks, an animal-free ingredient innovation company, today announced a partnership with The University of Queensland to test and identify new formulations to improve the texture of plant-based meat products through in vitro processing. The partnership represents the first time in vitro oral processing will be applied in the category of meat analogs.
Stanford Engineers Develop 3D Texture Tests to Make Plant-Based Meat with “Precisely Desired” Properties
Stanford University engineers have developed a new AI model for food texture testing to improve the sensory experience of plant-based meat and encourage wider acceptance, especially among meat lovers. The researchers say the method could accelerate the development of appealing vegan alternatives by replacing trial-and-error approaches with a systematic, data-driven strategy that can tailor specific features to match consumer expectations. “Instead of using a trial-and-error approach to improve the texture of plant-based meat, we could envision using generative artificial intelligence to scientifically generate recipes for plant-based meat products with precisely desired properties,” the authors state. Testing the “mechanical signature” In the study published in Science of Food, the researchers show how they used a combination of mechanical testing and machine learning to measure and replicate …