Food technology companies and UQ aim to “meet” consumer demand

Engineers and food scientists at the University of Queensland (UQ) have made plant-based foods more delicious and more delicious as part of a three-year Australian Research Council project with Motif FoodWorks Inc., a US-based food technology. We set out to explore cooking to make it nutritious. society.

According to UQ Professor Jason Stokes of the Faculty of Chemical Engineering, attributes such as taste, texture, and odor combinations are the main driving force for consumers when considering meat-free options.

“Because we need texture as well as taste, the team wanted to understand the mechanisms that occur during meals and stimulate them in the lab,” Stokes said.

“People want to continue eating meat, but supplement their diet with plant-based protein for environmental and sustainable reasons. They are beginning to make significant demands on this product, while being healthy. I hope it has the same characteristics as a normal meat experience. “

Innovations in texture mechanics are the key to creating the best plant-based dining experience. Queensland Alliance for Agricultural and Food Innovation (QAAFI) Associate Professor Heather Smith said.

“Is there a variety of ways to pretreat plant proteins to behave like meat in the first place, rather than just supplementing the hamburger formulation with various synthetic additives?” Smith said.

“This may include fermenting them, extracting them differently, or structurally modifying the vegetable protein. Making the vegetable protein a different behavior. Is really a space where we can have those breakthroughs and we have already seen some interesting results. “

Motif FoodWorks works with the UQ team to combine the sensory aspects of physics and diet.

“This project will help uncover the secrets of food and design plant-based options that meet consumer taste and texture expectations,” said Dr. Stefan Baier, Head of Food Science at Motif FoodWorks. ..

“We have really been a leader in research in this area for a long time, so companies like Motif have arrived in Australia, even if they are far from where they work.

“Landscapes have changed and people are now aware of the challenges of food research. They are how we perceive and understand food and reasonably design and design its microstructure. It’s a big issue in terms of whether to do it. “

Food technology companies and UQ aim to “meet” consumer demand

Source link Food technology companies and UQ aim to “meet” consumer demand

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