Different factors such as spatial arrangement of proteins, their firmness and elasticity as well as juiciness, all play a key role.
Defining strategies to biomimic meat-like textures from plants requires know-how and technology, drawing on fields as diverse as protein science, plant biology, bite mechanics, and textural perception.
Our Plantia Food Systems platform consistently ensures spot on textures in meat alternatives through leading-edge innovation and flexibility in process technology. Let us show you how.
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