All Anwesha Sarkar articles
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NewsResearchers make plant-based meat “more palatable”
University of Leeds researchers have developed a colloidal technique that “could give a juicy sensation without adding fat” to plant-based meat.
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NewsLubrication key to chocolate’s irresistibility
Researchers have determined that consumers find the process whereby chocolate turns from a solid to a smooth emulsion in the mouth “totally irresistible”.