Texture Analysis in plant-based and vegan product development

Image credit: Andrew Coppolino/CBC

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.

Say cheese. But is it? Lab-made non-dairy breakthrough acts, tastes and cooks like cheese is an article by University of Guelph researchers who have recently used their Texture Analyser to develop a plant-based cheese alternative.

Although it is common knowledge (and sense) that the texture of food is integral to the experience of eating, it’s not a straightforward concept. Texture encompasses many different sensorial qualities and is evaluated from the moment the product is first handled through to when it is chewed and swallowed. Texture evolves in the mouth, from the first bite, through the chewing action and mixing with saliva. Understanding how a product needs to behave to secure consumer acceptance and appeal is an essential part of the development process. Getting to grips with texture in vegan product development is an article recently published by Reading Scientific Services that also shows how they use their Texture Analyser to help in development of plant-based foods.