Analyze That: Texture analysis in plant-based food development

Join Thermo Fisher Scientific’s Gabriela Saavedra as she explores how texture analysis, rheology, and extrusion processing influence the sensory properties and consumer perception of plant-based foods. Learn how food scientists and product developers are using analytical techniques to optimize mouthfeel, consistency, and overall product acceptance in alternative protein applications.

Run Time: 31:26 mins

How Texture Drives Consumer Acceptance in Plant-Based Foods

Video Credit: Thermo Fisher Scientific

Read the Full Interview Here

Terms

While we only use edited and approved content for Azthena answers, it may on occasions provide incorrect responses. Please confirm any data provided with the related suppliers or authors. We do not provide medical advice, if you search for medical information you must always consult a medical professional before acting on any information provided.

Your questions, but not your email details will be shared with OpenAI and retained for 30 days in accordance with their privacy principles.

Please do not ask questions that use sensitive or confidential information.

Read the full Terms & Conditions.

Provide Feedback