November 15, 2023
Analysis of Viscosity in New Protein Isolates
An in-depth study on the rheological properties of advanced pea and lupin protein structures and their influence on the final texture.
Read the full reportThe latest findings from our rheological research and developments in the molecular formulation of plant-based protein structures.
An in-depth study on the rheological properties of advanced pea and lupin protein structures and their influence on the final texture.
Read the full reportOur latest whitepaper on the industrial imitation of muscle fiber texture 'from scratch' for the next generation of meat substitutes.
Read the full reportTechnical evaluation of functional ingredients that define the stability and mouthfeel of plant-based matrices.
Read the full reportAnswers to technical questions about our approach in food technology and protein transition.
At Scratch Recipe, we analyze and manipulate the molecular bonds and interactions between plant-based proteins. Using advanced techniques, we restructure these at a microscopic level to mimic the fibrous texture and functional properties of animal muscle tissue, specifically for industrial applications.
Rheology, the study of the deformation and flow of material, is fundamental. We measure the viscosity and elastic properties of ingredient mixtures under different forces and temperatures. This data is crucial to guarantee the correct 'mouthfeel', stability, and processability of the final meat alternative during production.
Our primary expertise lies in texture and structure formulation 'from scratch'. We focus on creating the fundamental matrix to which flavorings and aromas can adhere. The final flavor profiling is typically carried out in collaboration with clients or specialized flavor houses.
We are a B2B laboratory. Our services are intended for producers of meat alternatives, ingredient suppliers, and foodtech companies that want to optimize their products or develop new, high-quality plant-based formulations for retail or the hospitality industry.
By accurately mimicking the texture and eating experience of animal products with purely plant-based ingredients, we lower the barrier for consumer acceptance. Our technology enables manufacturers to produce attractive, sustainable alternatives at scale, which directly contributes to the shift towards a more plant-based food system.
Have a different, technical question? Contact us.