A research team at Stanford is unraveling the role that texture plays in how we experience taste and the foods we eat. Their discoveries could ultimately help alternatives, like plant-based meat, seem a lot more like the real thing.
A research team at Stanford is working to unlock the secrets of good taste in plant-based foods using AI to reduce the overconsumption of meat.Migrating to plant-based foods, including alternative meat, could have a significant impact on our ability to stay Climate Ready.
Just watching someone bite into a burger, you can probably imagine how it tastes, but there's more to that memory than flavor. There's also the experience you get biting into it. "The chewiness, the way it responds to biting, how you break it, the viscosity how much water comes out of it when you bite. So, all kind of reality, the mechanical properties of it," says Professor Ellen Kuhl, Ph.D., who oversees the project.Kuhl says the team is studying a variety of processed meat and meat alternatives, mixing mechanical measurements with AI to map their characteristic.
Team member Skyler St. Pierre sliced up a quick sample to place on a benchtop stretcher. The instrument delicately pulls the slice on all four sides until it finally tears, streaming data on its strength into a software model, monitored by colleagues Jeremy McCulloch, Ethan Darwin and Thibault Vervenne.
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