Fungi-based meat alternatives to help save Earth’s forests
The market-ready meat alternative is very similar in taste and texture, but is a biotech product which — by replacing beef — involves much less land resources and greenhouse gas emissions from agriculture and land-use change. This goes under the assumption of a growing world population’s increasing appetite for beefy bites, and it is the […]
Understanding mouthfeel of food using physics: Examining foie gras, duck pâté with microscopy, rheology links fat arrangement, food texture
Food texture can make the difference between passing on a plate and love at first bite. To date, most studies on food texture center on relating a food’s overall composition to its mechanical properties. Our understanding of how microscopic structure and changes in the shape of food affect food texture, however, remains underdeveloped. Researchers from […]