When attempting to create alternatives to animal-farmed meat, it makes sense to first define what we mean by ‘meat’. Do we break it down to the molecular level and examine the composition of proteins, fats and minerals? Do we need to build animal cells and tissues? Does it matter so long as it closely mimics the organoleptic properties (taste, texture, colour and aroma) of animal-farmed meat?
This session encourages you to rethink meat and how we are able to generate a similar sensory experience using plants. It also shows that, despite recent large advances in plant-based meat technology, we have barely scratched the surface in terms of the potential for crop, texturisation and nutrition optimisation to improve plant-based products.