Understanding the science of meaty flavors could be key to sustainable diets, says academic
Understanding the science behind meaty tastes and textures could be the key for more people switch to a planet-friendly plant diet, researchers suggest.
Ole G. Mouritsen, a professor of gastrophysics, addresses the urgent need to make changes to culinary cultures where animal-based proteins play a central role.
Replicating a little-known meaty flavour and a sensation of richness could encourage more plant-based eating, he explains.
“To ensure that there is enough food for a growing world population, to lessen the burden on the environment, and to promote healthier, sustainable eating patterns, it ...











