Alternative proteins

Air-trapping proteins from snap pea pods possess natural foaming properties, offering a plant-based alternative for making whipped cream and other fluffy foods.

A machine learning framework proposes smarter experiments for optimising meat-like flavours by learning from the aroma and sensory profiles of each round of samples.

An aroma-first cell culture process bypasses costly tissue growth to deliver a familiar flavour for meat lovers.

A*STAR researchers explore the potential and challenges associated with meat-free protein sources for a sustainable, healthier global diet.