Cutting back on animal protein in our diets can save on resources and greenhouse gas emissions. But convincing meat-loving consumers to switch up their menu is a challenge. Looking at this problem from a mechanical engineering angle, Stanford engineers are pioneering a new approach to food texture testing that could pave the way for faux filets that fool even committed carnivores.
Can AI improve plant-based meats? Using mechanical testing and machine learning to mimic the sensory experience
