Plant-based Meat

Plant-based Meat

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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]:

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Good Food Institute MOOC Lecture 2: What is meat? video and slides [30mins]
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Good Food Institute MOOC Lecture 3: Leveraging plants to create plant-based meat video and slides [25 mins]
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Plant-Based Meat Regulations and White Space Opportunities video and slides [Start at 36:30/slide 45, 30 mins]

Further Resources:

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Plant-based meat - Good Food Institute [Webpage, 3 mins]
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The science of plant-based meat - Good Food Institute [Webpage, 25 mins]
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Impossible Foods: Pat Brown - How I Built This (2020) [Podcast, 66 mins]

Next in the Alternative Proteins Technical Track

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