Researchers at Stanford University are using a combination of mechanical testing and artificial intelligence technology to enhance plant-based meat alternatives. By closely analyzing the texture of meat products, the team aims to improve the taste and texture of vegan options by identifying key areas for enhancement. Plant-based sausages and hot dogs have shown promise in mimicking meat textures, while vegan turkey alternatives require further development.

Using a three-dimensional mechanical test to measure texture, the team subjects food samples to various stresses to quantify their properties. By incorporating machine learning techniques for data processing, the scientists can identify patterns in food properties that affect taste and texture. This innovative approach is expected to accelerate the creation of plant-based meat products that closely resemble animal products, setting a new standard for textures and flavors. The researchers plan to share their findings with the scientific community to advance food science and foster collaboration on meat alternatives.