This presentation explores how advanced ingredient solutions—especially hydrocolloids—are transforming the sensory qualities of cultivated meat.

Katharina delves into the science of replicating the complex texture and mouthfeel of traditional meat, a key challenge for consumer acceptance. Drawing on the latest innovations in food technology, she discusses how hydrocolloids and hybrid concepts can be used to mimic the fibrous structure of muscle and the juiciness of animal fat, resulting in more realistic and appealing cultivated meat products.

The presentation highlights practical strategies for balancing taste, texture, and nutritional quality, as well as the importance of sophisticated formulation to meet evolving consumer expectations. By showcasing successful case studies and new approaches, Burdorf demonstrates how ingredient innovation is crucial to scaling up cultivated meat and making it a viable, desirable choice for mainstream consumers

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