How dietary fibres can shape plant-based meat alternatives.
“While dietary fibres can be used to enhance the textural and functional properties of both processed meats and plant-based alternatives, the question of which one to choose requires careful consideration of factors such as source, solubility, and chemical structure.”
https://insights.figlobal.com/plant-based/how-dietary-fibres-can-shape-plant-based-meat-alternatives
“Producers of processed and hybrid meat products use dietary fibres to make products healthier, tastier, and improve their texture. As plant-based alternatives struggle to achieve properties such as juiciness and chewiness, interest in how dietary fibres could be used to solve this challenge has gained momentum.”