www.gandul.ro/sanatate/carnea-din-cartof-tot-mai-a

Researchers from the University of Greenwich and Heriot-Watt University are exploring potato protein as a potential alternative to gluten in plant-based meat production. Their study combines potato protein with Fava bean protein to create a fibrous structure that mimics meat. The findings indicate that potato protein forms a stronger bond compared to gluten, offering a viable option for those with gluten intolerance. However, taste tests reveal that while the texture is promising, potato protein has a bitter flavor that needs to be addressed before large-scale production can begin.