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	<title>alternative protein &#8211; BIOENGINEER.ORG</title>
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		<title>Potato protein offers gluten-free structure for plant-based meat, study finds</title>
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		<pubDate>Sat, 24 Oct 2026 00:13:07 +0000</pubDate>
				<category><![CDATA[Chemistry]]></category>
		<category><![CDATA[alternative protein]]></category>
		<category><![CDATA[bitterness]]></category>
		<category><![CDATA[coeliac disease]]></category>
		<category><![CDATA[fava bean]]></category>
		<category><![CDATA[food hydrocolloids]]></category>
		<category><![CDATA[Food science]]></category>
		<category><![CDATA[gluten-free]]></category>
		<category><![CDATA[high-moisture extrusion]]></category>
		<category><![CDATA[plant-based meat]]></category>
		<category><![CDATA[potato protein]]></category>
		<category><![CDATA[Potatoes]]></category>
		<category><![CDATA[texture]]></category>
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					<description><![CDATA[A study published in Food Hydrocolloids shows potato protein can form a strong network with fava bean protein during high-moisture extrusion, offering a gluten-free route to structured plant-based meat, though the blend tastes more bitter and astringent than gluten-containing versions.]]></description>
		
		
		
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