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Motif and UQ to improve texture of plant-based food
date:Dec 12, 2019
The partners will identify new formulations through in vitro processing and then test them.

UQ will provide the company with insights that the company can use in its ingredient discovery process. These insights will also help their customers build better products that meet the texture expectations of consumers.

Motif food science lead Stefan Baier said: Typically, when formulating new products, food scientists rely solely on in vivo testing, depending on trained sensory panellists to tell them

12/24 02:49