Food science

A*STAR researchers take a layered approach to create fibrous alternative meat products that mimic the sensory profiles of the real deal.

Researchers find that the same microbes behind cheeses and dry-aged meats can add new depths of flavour to fermented soybean products.

A new miniaturised protein testing method reduces sample volumes, speeding up evaluation and accelerating the development of plant-based food alternatives.

Changing the texture of food can change eating rates and represent a new approach to helping people manage their nutrition.

By swopping fermentation for high pressure, plant-based yogurts may soon give dairy yogurts a run for their money.