Three techniques for preserving and improving meat texture in chicken and fish
“Texture is among the most critical and perceptible meat features that influence consumers’ first impressions and final quality judgment when purchasing a meat product.” – Mir N.A., Rafiq A., Kumar, F., et al. Journal of Food Science and Technology A powerful shift towards minimally processed meat products has taken root due to consumers’ growing consciousness. […]
New Gum Arabic Alternatives Work 8X Faster And Has Better Results!
Sudan supplies 70% of the world’s Arabic gum, a critical input for F&B companies like Coca-Cola and PepsiCo. However, since March 2025, RSF’s control over key harvesting regions has halted exports. This disruption, climate change, and price volatility have deepened supply chain risks for industries heavily reliant on this natural resin. Companies are exploring alternative […]
How AI, Precision Fermentation, and Bioprocessing will Transform Alternate Protein in 2026
Shinsegae Food Co. Ltd. researchers have discovered how to use AI to develop mutant microbial strains that produce higher-protein meat alternatives. Others, like Air Protein Inc., have created methods to leverage CO2 in feedstock to increase protein yields. In addition to yield optimization, new texturization methods have emerged to enhance the mouthfeel of vegan meat […]