15 Dec 2023 --- Scientists in Japan have used protein-glutaminase treatment to increase the juiciness in plant-based meat alternatives. The technique also cuts beany off- flavors by 58-85% in such foods on washing. The enzyme improves the water-/oil-holding capacity in such products, which is a key juiciness indicator. The strategy can help the F&B industry develop clean label plant-based hamburger patties with enhanced physical and organoleptic attributes that appeal to consumers.
