The Future of Protein Production 2025: Hydrosol’s approach to texturizing cultured meat cells
20 Nov 2025 | Hydrosol
Cultivated meat cells today can behave more like high-water, loose ingredients than structured meat. Germany-based texturizing specialist Hydrosol is testing how its systems can firm and shape these cells in hybrid products, helping plant-based analogs achieve more authentic meat-like qualities. Dr. Katharina Burdorf, head of product management, notes that fat type plays a critical role in creating a realistic appearance and bite.
