Improved sensory quality of meat analogues

Projecttitel: Improved sensory quality of meat analogues
Projectnummer: LWV20.078
Missie: Kringlooplandbouw
MMIP:  A4 – Eiwitvoorziening voor humane consumptie uit (nieuwe) plantaardige bronnen

This project applies expertise on food oral processing to a completely new product category. To date no study has viewed meat analogues through this lens, leading to a major knowledge gap; the impact of the structure of meat analogues on oral structure breakdown, aroma and off-flavour release, and texture and flavour perception is unknown. This project addresses that knowledge gap, and translates the learnings to better quality products through supply chain partnerships.

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