This is a link post for the Alternative Protein Project by the Cambridge University Alt. Protein Society in collaboration with the Good Food Institute.
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.
Core Material [~2hrs 15mins]:
A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes - He et al. (2020) [Article, 50 mins]
Further Resources:
Plant-based meat - Good Food Institute [Webpage, 3 mins]
The science of plant-based meat - Good Food Institute [Webpage, 25 mins]
Consumer perception of plant-based proteins: The value of source transparency for alternative protein ingredients - Aschemann-Witzel and Peschel (2017)
Plant-based food manufacturing: Hopping on the plant-based train - CRB Group (2020)
Impossible Foods: Pat Brown - How I Built This (2020) [Podcast, 66 mins]
