Features
Global Agri-FoodScientific Symposium 2024
22 Nov 2024
At the Global Agri-Food Scientific Symposium 2024, Dr. JieHong Chiang, Senior Scientist, presented his research on nourishing and enhancing plant-based meat analogues.
Key highlights:
✔️Tackling the nutritional gaps in plant-based meats through innovative amino acid optimization for a balanced profile.
✔️Leveraging texturizing additives to enhance the structure and mouthfeel, creating meat analogues that better mimic real meat textures.
✔️Exploring protein combinations like soy, pea, and mung bean to develop nutritionally enhanced and texturally improved products.
✔️Real-world impact: Prototypes of Asian-inspired plant-based delights were well-received in consumer studies, with 98% expressing willingness to try and over 60% willing to repurchase.
With continued optimization and exploration of new regional protein sources, Dr. Chiang's research is paving the way towards sustainable, consumer-preferred alternative proteins.
Key highlights:
✔️Tackling the nutritional gaps in plant-based meats through innovative amino acid optimization for a balanced profile.
✔️Leveraging texturizing additives to enhance the structure and mouthfeel, creating meat analogues that better mimic real meat textures.
✔️Exploring protein combinations like soy, pea, and mung bean to develop nutritionally enhanced and texturally improved products.
✔️Real-world impact: Prototypes of Asian-inspired plant-based delights were well-received in consumer studies, with 98% expressing willingness to try and over 60% willing to repurchase.
With continued optimization and exploration of new regional protein sources, Dr. Chiang's research is paving the way towards sustainable, consumer-preferred alternative proteins.