When alternative meat producers talk about providing consumers with a meat-like eating experience, the conversation generally focuses on taste, aroma, appearance and juiciness. Recent research suggests there’s another dimension to consider altogether, one that researchers call “mouth behavior.”
Just as important as the qualities of a meat product itself is the way that diners eat their burgers, sausages, steaks and the like: Mouth behavior involves aspects of chewing and the way we hold or manipulate food in our mouth — going beyond what would traditionally be called food texture or the physical properties of chewing. Differences in how diners eat influences the qualities they appreciate in the product, whether it’s a thinner patty,…
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