Developing alternatives to the ‘other white meat’

With concerns over contaminated seafood and the environmental cost of beef production, it is no wonder that startups are popping up with a slew of alternatives. However, until recently, innovation in the pork alternatives segment has lagged.

Surface texture of food can impact perceptions of healthiness

A study published in the journal Food Quality and Preference shows that the surface texture of food products may change consumers’ perceptions of the product and promote healthy eating.