Lots of people may sympathize with vegans, because they dislike animal cruelty, but they are too used to eating meat.
White plant-based meat alternatives are widely available now, they lack the texture most people enjoy - and it's up to scientists to invent new kids of vegan meat that can satisfy more people.
A new study seems to improve the situation a lot in the near future.
More about the research
Researchers at the University of Leeds have found a way to improve the texture of plant-based meat alternatives, making them juicier and less dry.
The key to this transformation is water. The scientists used a process called microgelation to create plant protein microgels.
They placed dry plant proteins in water and heated them, causing the protein molecules to form a network or gel that traps water.
This gel was then broken down into tiny microgel particles, which can't be seen without a microscope.
When pressure is applied, as when the food is eaten, these microgels release water, giving the plant-based meat a more lubricated and creamy texture.
The researchers hope that this breakthrough will make plant-based proteins more appealing to consumers, potentially reducing reliance on animal products for protein intake and helping meet climate change targets.
Why it's important
The dryness and texture of plant-based proteins have been a major hurdle to their widespread acceptance, and this innovation could revitalize interest in plant-based protein products.
It's important because a significant portion of carbon emissions from food production comes from rearing and processing animal products.
The researchers believe that their protein microgels could also be used in other food applications, potentially replacing fat in various food products to make healthier alternatives.
