One of the most significant barriers to the adoption of plant-based meat alternatives is their often dry and astringent texture upon consumption.A team of scientists, headed by Professor Anwesha Sarkar at the University of Leeds, is pioneering a transformation in the texture of plant proteins. They are working to change the perception of plant proteins from being sticky and dry to a sensation that is juicy and rich, similar to fat.

Source: Revolutionizing Plant Proteins: Scientists Unlock the Secret to Juicier Plant-Based Meat