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Motif and UQ to improve texture of plant-based food
date:Dec 12, 2019
food scientists and UQ-based academics specialising in oral food processing and sensory evaluation.

Motif FoodWorks CTO Mike Leonard said: The University of Queenslands research in oral processing and sensory evaluation is unparalleled, and our work together will provide direct benefit to our customers and to consumers looking for better plant-based options.

Getting texture right in plant-based foods is critical to consumer acceptance and ultimately, a factor that will set category leaders ap

12/24 04:34