Plant proteins to 'meat' changing consumer demands

13 Oct 2021
Associate Professor Heather Smyth and Professor Jason Stokes in QAAFI's sensory lab, where food testing is carried out.
Associate Professor Heather Smyth and Professor Jason Stokes in QAAFI's sensory lab, where food testing is carried out.

For many people, nothing beats the taste and texture of a big juicy burger, but how do you recreate that eating experience with sustainable plant-based protein? 

That is the culinary quest of University of Queensland engineers and food scientists as part of a three-year Australian Research Council project in partnership with US-based Motif FoodWorks, Inc., a food technology company on a mission to make plant-based food more nutritious and taste better.

Professor Jason Stokes from UQ’s School of Chemical Engineering said attributes like taste, texture, and smell combined are primary drivers for consumers when considering a meat-free option.

“We really have been leading this area of research for some time and that’s why companies like Motif and others have come to us in Australia, even though we’re a long way away from where they do their work,” Professor Stokes said. 

Read full story on UQ News

Latest