Food science

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.

Soft textures, fibrous structures and improved protein digestibility—plant-based meat products could have these all, when processed using the right concentration and type of enzyme.

By examining how soy protein concentrates affect protein fibrous texture, scientists address existing quality control issues faced by meat-alternative manufacturers.

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.