Scientists Discover Key to Making Plant-Based Protein With Good Texture

It’s widely recognized that reducing our consumption of meat and cheese in favor of plant-based foods is beneficial. However, when faced with the choice between traditional animal-based items and environmentally friendly alternative proteins in the supermarket’s refrigerated section, we don’t always make the eco-conscious choice. Despite the fact that many plant-based options now have good flavor, textures with the ‘right’ mouthfeel have often been lacking.

Furthermore, some plant-based protein alternatives are not as sustainable anyway, due to the resources consumed by their processing.

But what if it was possible to make sustainable, protein-rich foods that also have the right texture? New research from the University of Copenhagen is fueling that vision. The key? Blue-green algae. Not the infamous type known for being a poisonous broth in the sea come summertime, but non-toxic ones.