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Is it possible to close the texture gap between plant-based meat and animal meat? Ellen Kuhl and her lab are trying. From left: Skyler St. Pierre, Marc Levenston, Ellen Kuhl, Reese Dunne, Ethan Darwin, Valerie Perez Medina, and Divya Adil pose with the meat and plant-based meat they analyzed.  (Source: Kurt Hickman/ Stanford University)
Mimicking Animal Meat

Can AI Improve Plant-Based Meats?

Stanford engineers are tackling the challenge of plant-based meat development with a fresh perspective: mechanical texture testing combined with machine learning. Their innovative method mimics human taste testers and could accelerate the creation of convincing meat alternatives, paving the way for more sustainable diets without sacrificing texture or taste.

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