- End Products
- End product formulation & manufacturing
- 2 – Early adoption
High moisture extrusion is currently the most widely used technique for plant-based protein texturization, but innovative alternatives to extrusion are desperately needed. Fibers from techniques like electrospinning, jet spinning, or blow spinning may be able to impart texture throughout a product even if they do not comprise the bulk of the end product, which may render these approaches economically viable for enhancing texture within a bulk product even at a relatively small scale. Innovative methods to manipulate moisture content and ice crystal formation within plant protein structures may also impart anisotropic structures.
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Research to align on the appropriate assays would introduce standardization that can accelerate R&D efforts.
A more comprehensive understanding of the processes, structures, and molecular constituents governing meat’s organoleptic properties will inform the production of alternative proteins.
A number of cellular processes occurring after slaughter are known to affect the quality and sensory properties of conventional meat. Cultivated meat will offer unprecedented control over these parameters and…
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