Improving the texture of meat and fish substitutes


Massachusetts food scientists are working to improve the texture of alternatives to meat, fish and eggs

Erika Tarantal visits Tender, a Somerville-based food tech company. Then it was off to the Food Science program at UMass Amherst. Both work on the texture of meat substitutes



♪ >> YOU WATCH A RANGE OF DISHES FROM AROUND THE WORLD. >> WE HAVE SOME CHICKEN PHO. THESE ARE PULLED PORK. >> JADE HAS TRIED HER HAND AT MAKING ALLORTS OF INTERNATIONAL CUISINE. AND AMERICAN FAVORITES. LIKE THESE PULLED PORK SLIDE.RS THK ANYOU. IT IS VERY GOOD. VERY WELL SAID THE VETAGERIAN REPORTER. FEAR NOT, THIS FOOD IS ENTIRELY PLANT-BASED. WE ARE IN THE OFFICE, KITCHEN AND LABORATORY OF TENDRE, A FOOD TECHNOLOGY COMPANY BASED IN SOMERVILLE. >> EW CO-FOUNDED THIS COMPANY BECAUSE WE REALIZED THERE WAS NO TEXTURE SOLUTION AVAILABLE IN THE ETH ALTERNATIVE MTEA INDUSTRY. TODAY YOU HAVE BURGERS, SAUSAGES, CHICKEN NUGGETS. YOU ARE NOT LIFTING STEAKS, CHICKEN BREASTS, PORK CHOPS. >> THEY MEET AT HARVARD. HE HAS A DOCTORATE IN BIOENGINEERING. >> MTEA IS FIBERS, MADE FROM SMALL MULESC FIBERS THE SIZE OF A HUMAN HAIR. SO WE HAVE DEVELOPED TECHNOLOGIES TO RECREATE THESE STRUCTURES AND A PIECE OF MEAT LIKE THIS. >> DEFINITELY A TEXTURE I HAVE NOT HAD IN MEAT ALTERNATIVE. THE MARKET FOR DIFFERENT MEAT ALTERNATIVES IS GROWING, AS IT SHOULD. >> COMPANIES LIKE BEYOND AND IMPOSSIBLE HAVE SHOWN APPROXIMATELY 90% LESS CARBON USED TO MAKE PRODUCTS, 90% LESS WATER AND LAND. THERE ARE MANY ADVANTAGES. >> DAVID JULIAN BUT CLEMENTS IS A DISTINGUISHED PROFESSIONAL AT MASSACHUSETTS IN AMHERST. CURRENTLY THE WORLD’S MOST CITED FOOD SCIENTIST. >> TT HAWE IS REALLY CRITICAL TO CREATING A SUSTAINABLE FOOD SUPPLY. IF THE WORLD’S POPULATION GROWS, WE WILL NEED TO FEED 10 BILLION PEOPLE ON THE PLANET. WE MUST DO THIS WITHOUT DAMAGING THE PLANET FOR FUTURE GENERATIONS. >> INTEREST IN HIS LABORATORY HAS EXPLODED. THESE ARE NOT JUST DEVELOPING NEW KINDS OF VEGETABLE-SEDBA OPTIONS, BUT SUSTAINABLE FOODS WITH LESS HARMFUL INGREDIENTS. >> RMFUL INGREDIENTS. WE CAN TAKE THAT FROM FOOD, SUGARS AND THINGS LIKE THAT, AND PUT THINGS LIKE VITAMINS AND MINERALS, THINGS THAT ARE NATALUR MOLECULES THAT YOU GET FROM PLANTS THAT HAVE HEALTH BENEFITS. >> THERE IS ROOM FOR IMPROVEMENT IN THE GREAT PLANT MARKET. THE ONLY NEGATIVE I THINK IS CHOLESTEROL. DO SOMETHING ABOUT IT? >>>> WE CAN PRODEUC CHOLESTERYL OR AD IF YOU WANT. IT’S MAGIC. WE CAN MAKE IT ACCORDING TO YOUR PERSONAL NUTRITIONAL NEEDS. >> SHE IS STUDYING FOOD SCIENCE AND BUSINESS. WORKING ON VEGETABLE SEAFOOD. >> THERE IS A LOT OF MARKET RESEARCH THAT PLANT-BASED SEAFOOD IS THE NEXT WAVE TO COME. >> HE HAS DEVELOPED A DELICIOUS IN HIS NATIVE JAPAN AND SCALLOPS. IT’S THE REAL 1 – IT’S THE VEGETABLE? THE IDEA IS TO IMITATE THE COLOR OF THE TEXTURE? >> EXACTLY. >> BOTH ARE MADE FROM VEGETABLE PROTEINS AND FLAX OIL. >> YOU WONDER WHAT IS THE TASTE, AND I WANT TO TRY IT, BUT THERE IS NO FLAVOR YET, AND TECHNICALLY I AM NOT ALLOWED. >> WE TRY TO GET THE RIGHT TEXTURE. AND WE TRY TO ACHIEVE THIS BY TRYING TO GESOT MEONE WITH RIGHT FLAVOR IN HUMANS TO DETECT THEM. >> PROFESSOR MCCLYMONDS ENVISAGES A FUTURE WHERE WE HUMANS GET OUR FOOD IN VERY DIFFERENT WAYS. THIS IS A 3D OBI PRINTER, STUDENT SHOWING PLANT-BASED GROUND BEEF. >> SOUNDS LIKE SOMETHING OUT OF JETSONS. BUT IT COULD HAPPEN. >> WE EXPECT IT TO BE LIKE A MICROWAVE. EVERY HOME UNR DETHE 3D PRINTER. WORK FOR SOMETHING TO GET YOUR SMARTPHONE OUT. THEY WILL PRINT THE BURGER. ALL FROM PLANT-BASED INGREDIENTS. >> THIS IS WHAT IS PRINTED FOR DINNER. >> EXCITING AREA TO BE IN. YOU CAN USE THEM TO CHANGE THE WORLD AND COUNTER POLLUTION AND PEOPLE’S HEALTH TOO. >> THE IDEA OF 3D PRINTING IS OUT OF THIS WORLD? RL WELL, YOU ARE RIGHT. NASA HAS FUNDED MUCH OF THIS KIND OF RESEARCH. SINCE SPACE FOOD IS FREEZE-DRIED AND PRE-PACKAGED, IT’S EASY TO UNDERSTAND WHY ASTRONAUTS ARE INTERESTED IN THIS TECHNOLOGY. AS FOR TENDER, STRICTLY VEGETABLE NOW, THEIR PLAISN WILL SOMEDAY SOON OFFER CELL CULTURED MEAT, WHICH IS LABORATORY MADE MEAT. THE IDEA IS TO MAKE REAL MEAT AVAILABLE BY USING LESS RESOURCES OF LAND AND WATER, REDUCING GREENHOUSE GASES AND AGRICULTURE-RELATED POLLUTION. STILL COMING, DONUT HEA

Massachusetts food scientists are working to improve the texture of alternatives to meat, fish and eggs

Erika Tarantal visits Tender, a Somerville-based food tech company. Then it was off to the Food Science program at UMass Amherst. Both work on the texture of meat substitutes

Formerly known as Boston Meats, Tender is a Somerville-based food technology company creating new textures for alternative meats. Tender brings plant-based alternatives to the market first. Currently, widely available vegan foods include vegan burgers, sausages, and nuggets. Tender is focused on options like vegan steak, chicken breast, and pork chops. Ultimately, Tender also plans to offer cultured or cell-cultured meat. The Food Science program of the UMass Amherst is considered one of the top food science programs in the world where students and researchers innovate new plant-based food solutions.

Formerly known as Boston Meats, Tender is a Somerville-based food technology company creating new textures for alternative meats. Tender brings herbal alternatives to market first.

Currently, widely available vegan foods include vegan burgers, sausages, and nuggets. The tender focuses on options such as vegan steak, chicken breast and pork chops.

Eventually, Tender also plans to offer cell-cultured or cultured meat.

UMass Amherst’s Food Science program is considered one of the best food science programs in the world where students and researchers innovate new plant-based food solutions.

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