One of the biggest obstacles to the uptake of plant-based alternatives to meat is their very dry and astringent feel when they are eaten.  Scientists, led by professor Anwesha Sarkar at the University of Leeds, are revolutionizing the sensation of plant proteins, transforming them from a substance that can be experienced as gloopy and dry to one that is juicy and fat like. Subscribe to our free Food Science Tools & Techniques newsletter. And the only substance they are adding […]