Stanford research team using AI to discover better taste for plant-based foods to reduce meat consumption [Video]

STANFORD, Calif. (KGO) — Migrating to plant-based foods, including alternative meat, could have a significant impact on our ability to stay Climate Ready.

And now, a team of researchers at Stanford is working to unlock an important secret to making that happen: taste.

Just watching someone bite into a burger, you can probably imagine how it tastes, but there’s more to that memory than flavor. There’s also the experience you get biting into it.

And now, a research team at Stanford is unraveling the role that texture plays in how we experience taste and the foods we eat. Their discoveries could ultimately help alternatives, like plant-based meat, seem a lot more like the real thing.

“The chewiness, the way it responds to biting, how you break it, the viscosity how much water comes out of it when you bite. So, all kind of reality, the mechanical properties of it,” says Professor Ellen Kuhl, Ph.D., …