Meat has a distinct taste, texture and aroma − how do plant-based alternatives mimic the real thing?
4 weeks, 1 day ago

Meat has a distinct taste, texture and aroma − how do plant-based alternatives mimic the real thing?

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When you bite into a juicy hamburger, slice into the perfect medium-rare steak or gobble down a plateful of chicken nuggets, your senses are most likely responding to the food's smell, taste, texture and color. Typically, plant-based meat alternatives are made using nonanimal proteins, as well as chemical compounds that enhance the flavor, fats, coloring agents and binding agents. To produce plant-based meat alternatives, the ingredients are combined to mimic animal muscle tissue, and then supplemented with additives such as flavor enhancers. Each plant protein behaves differently in the manufacturing process, so some plant-based meat alternatives might use different ingredients, depending on their structures. For this reason, food manufacturers will usually develop plant-based meat alternatives that look like classic meat dishes – hamburgers, meatballs, sausages or nuggets.

History of this topic

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