The consumption of alternative meat products has been steadily increasing. With this, researchers have worked to enhance the flavor profile of these products using fats from a single vegetable oil or several sources. However, these fats can be beneficial or harmful to consumer health, depending on their source. This necessitates a detailed understanding of their lipid composition, which will help guide the development of products that are not only appealing in taste and texture but also beneficial in their nutritional offering.
Various methodologies exist for probing the lipidome. However, many can be time-consuming and require high levels of sensitivity. High-throughput lipidomic profiling techniques offer solutions to these challenges. These tests allow for high-sensitivity detection and are adaptable to different matrices and lipid classes.
Download this whitepaper to learn more about how to streamline lipidomic testing, including:
- The impact of fats on health and flavor
- Techniques for profiling and identifying the lipid composition of meat and meat alternatives
- Unique markers for differentiating lipid sources
