Food Hydrocolloids (2026). DOI: 10.1016/j.foodhyd.2026.113018"> The schematic describing the experimental design. Credit: Food Hydrocolloids (2026). DOI: 10.1016/j.foodhyd.2026.113018

Potatoes could hold the key to making better gluten-free plant-based meat, according to a new study.

Scientists at the University of Greenwich and Heriot-Watt University in Edinburgh have investigated whether potato protein could be combined with fava beans to create the firm, fibrous structure needed to mimic meat.

Currently, wheat gluten is commonly added to vegan and vegetarian meat substitutes because it helps give products their characteristic chewiness.

This makes the products unsuitable for people who have celiac disease or who are sensitive to gluten.

The University of Greenwich and Heriot-Watt researchers wanted to find out whether potato protein could be used as an alternative.

Their findings have been published in the journal Food Hydrocolloids .

An alternative protein for the meat-free sector

The team…