A food scientist at the University of Massachusetts Amherst is working on developing technology to create realistic and delicious plant-based meat that mimics the marbled effect of animal fat. The project is supported by a grant from the Good Food Institute, which promotes plant-based alternatives to meat. The technology aims to revolutionize the plant-based meat industry by appealing to a wider audience. The project involves incorporating lipids into high-moisture extrusion processes to replicate the appearance, flavor, and texture of traditional meat products. The goal is to create plant-based whole-cut meat products that have a marbled appearance and texture.
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New tech aims to create marbling in plant-based meat
