Latest developments in the creation of new materials

A large portion of the plastic produced worldwide is used as packaging material, and only around 68% of the packaging bought by consumers is recycled, resulting in several tons of plastic ending up in the oceans each year. Because of these problems, the use of biopolymers as packaging material has become increasingly popular over the last few decades in the need to shift towards a greener alternative. Although natural biopolymers could be attractive alternatives to conventional plastic, generally, films made from biomaterials generally have low mechanical strength and poor barrier properties – compromising functional properties on the safety of the product being packaged.

Development of Plant-Based Seafood Analogs

Beyond Meat, New Wave Foods and Impossible Foods have all made swift progress in the textural optimisation of their plant-based seafood using a Stable Micro Systems Texture Analyser in their patents to get ahead in the game in this exciting new field. Plant-based alternatives that mimic seafood are cropping up at restaurants and grocery stores around the world and “cultivated” seafood grown in labs from real cells, is on the horizon.

For a number of reasons, there is an increasing global requirement to move from animal diets to plant-based ones.

How to measure woody breast texture

Consumer preference for poultry meat products has continued to increase during the past two decades. Despite selection practices substantially increasing growth rate, feed conversion, and muscle weight, an increase number of muscling myopathies affecting meat quality have arisen.

This research topic has been highlighted in the document Avian Muscle Development and Growth Mechanisms: Association with Muscle Myopathies and Meat Quality which focuses on muscle development and growth mechanisms, and how changes in the structure and biology of muscle are associated with avian muscle myopathies and meat quality.

Fortification of Bakery Products and its Effect on Texture

Fortification, the addition of certain bioactive or functional ingredients to food products to enhance their nutritional and therapeutic value, allows consumers to improve their nutrition without having to alter their eating habits. Bakery products are an excellent candidate for fortification. According to Euromonitor International, baked foods make up one of the largest packaged food categories, with global baked foods retail sales volume predicted to reach about 177 million tons by 2022.