"The chewiness, the way it responds to biting, how you break it, the viscosity how much water comes out of it when you bite - all of these mechanical properties shape our experience of food," says Professor Ellen Kuhl.
"So, the idea is that here we map the product onto some properties, like stiffness and texture. If we collect enough data, AI could help us figure out the right formulas for desirable product properties," Kuhl said.
"When you see the force go down, that's how you can tell that the material's failed," McCulloch explained while discussing the instrument used for testing meat alternatives.
The research team aims to understand texture's role in taste, striving to create plant-based alternatives that mimic the mouthfeel and sensory experience of real meat.
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