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Using mechanical testing to replicate the sensory profile of meats
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Scientists use genome editing to reduce acrylamide in toast
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Getting to grips with texture in vegan product development
11-Jan-2021 Last updated on
One of the biggest challenges in developing plant-based foods is creating an appealing texture. Navigating this complex area requires a detailed understanding of the structural properties and composition of food formulations. The process begins with the right vocabulary, as Fred Gates, associate principal scientist at Reading Scientific Services Ltd. (RSSL), explains.