Fundamental understanding of juiciness of fibrous meat analogues from structural and sensory perspectives (FUnMeat)

Reduction of meat consumption benefits both planet and society. Current plant-based meat analogues do not fully convince consumers, among others due to lack of attractive texture and juiciness. The production of current meat analogues relies on the use of binding agents, leading to long ingredient lists that are not appreciated by consumers. This project combines expertise and techniques from food technology, sensory and consumer science and soft matter physics to deliver new insights into structure-property relationships of fibrous plant-based meat analogues. The new insights can be used to rationally design meat analogues with desired sensory properties and increased consumer acceptance.