Name: The Future of Protein Production 2025: Hydrosol’s approach to texturizing cultured meat cells
Uploaded: 2025-11-20T00:00:00+00:00
Duration: 4 min 30 s

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The Future of Protei...

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.

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