An increasing number of consumers incorporate plant-based products and meat alternatives into their diet. Researchers at Reading Scientific Services Ltd. (RSSL) have performed tensile testing on both chicken and plant-based chicken alternative samples. Using a Linkam MFS stage, the team has assessed the failure point and breaking pattern of each of the samples, to determine which plant-protein product behaved most similarly to the chicken sample. This research offers a path for manufacturers in the meat alternatives industry to better understand the textural differences between chicken and alternative products, and can help inform future new product development for manufacturers looking to expand their product offering.
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