¿Cuáles son los beneficios de utilizar la biotecnología para mejorar la textura de la carne de origen vegetal?

Un ejemplo importante en la modificación genética está en las semillas de soya, algunos especialistas en genética vegetal han indicado que casi toda la soya que se utiliza a nivel industrial está modificada genéticamente.

I am a Food Technologist especially Plant based sector. I often developed a product like "Plant based meat, dairy as well as egg". Here the strong mantra is behind all the plant product is "Science behind all the activities" plays a vital role in every stage. The biotechnology involves all the stage from sourcing of ingredients like soy. Ingredient optimization here we can sort out the protein study like protein binding capacity as well as protein strength also we can incorporate the functional property like "Gelling capability, emulsified capability etc. The last but not least Sensory especially we need to focus on Texture, Taste as well as aroma. Analysis like physical,chemical,structural, nutritional plays a important factor in PB foods.

Methylthelysos Is one of amazing ingrediant use in vegan product Benefits : *increasing a meat product yield *Decrease the calories *Decrease the meat consumption

En realidad no estoy de acuerdo ya que, creería que si se consumen alimentos veganos, el.consumir alimentos que tengan características que simulen a carne, damos paso a qué algunos productores no eticos dirijan estos productos a otro tipo de consumidores es decir lo que buscan productos cárnicos originales. Ahora en el caso de que utilice para consumidores que buscan este tipo de productos se debe realizar una legislación que considere los niveles aceptables de uso para que el producto no sea tóxico .

A big trend in food is toward simple, clean labels with less ingredients. As we get better at growing cells from different animals in bioreactors, it would make sense that we will be able to program cells to express delicious flavors.

Me parece interesante el uso de microorganismos para poder mejor las reacciones que contribuyan a dar un aspecto deseable en la carne, siempre y cuando todo este regulado bajo estrictos estudios que no afecten a largo plazo a los consumidores.

Me parece interesante un espacio para compartir temas como los avances en la biotecnología, me gustaría conocer los avances en temas de las fórmulas de leche para lactantes

We're at the very beginning of using biotechnology to improve plant-based and cell-grown meat textures. What we consider "natural" meat texture, meaning the texture from a slaughtered animal, could change considerably in a very short period of time. There is no reason to believe that the texture of animal meat will be the default texture. Textures could be designed to stimulate the senses in many ways. I'm looking forward to watching this field evolve and am paying close attention.

Techniques such as biomass fermentation are also interesting to consider. They use organic matter as feedstock, which provides a carbon and nitrogen source for more bioavailable forms of protein like mycoprotein. The benefits of this method is that it can potentially valorise food waste like spent coffee grounds or sugarcane bagasse, while at the same time creating a product that can supplement the nutritional content and umami taste in plant-based meat.