Plant based foods: Towards sustainable and acceptable meat analogues

该项目旨在满足工程植物性食品的需求，以提供类似于肉类的感官体验。 该项目预计将产生新的知识的结构驱动程序，以模拟肉一样的质地和口味的汉堡产品。 该项目的预期成果包括新的成分和食品表征方法，包括流变学和感官，可用于合理的食品结构设计。这将在提高消费者对植物性食品的接受度方面带来重大好处，这是支持植物性食品和可持续粮食生产快速增长的市场机会所必需的。

The project aims to address the need for engineering plant-based food products to deliver a sensory experience akin to meat. The project expects to generate new knowledge on the structural drivers for emulating meat-like texture and taste within burger products. Expected outcomes of this project include new ingredients and food characterisation methodologies, including rheology and sensory, which can be employed in rational food structure design. This should provide significant benefits in enhancing the consumer acceptance of plant-based foods that is required to support the rapidly growing market opportunity for them and sustainable food production.