Researcher Pitch: 'Juiciness toolbox' v. Anne Louise Dannesboe Nielsen

Juiciness toolbox

"During development of new plant-based meat products we have identified a knowledge gap on analysis and characterization of the juiciness of a given product. As an example, many companies are developing plant-based meats, but lack key tools and analysis methods that can tell if a product will be experienced as juicy or not – an attribute which is highly important for the liking of the products! Today the best way of testing this attribute is through resource heavy sensory analysis. However, knowledge can be generated through lab analysis such as texture analysis, water binding, cooking changes, structure analysis etc. and these may be correlated to sensory. The goal will be to give developers in both food and ingredient industries a proper toolbox of analysis methods and correlations to speed up the development of tasty and juicy plant-based products."