Designing Plant-Based and Low-Fat Food

Designing low-fat or plant-based foods with the right creaminess and stability is hard, because microscopic interactions between proteins, lipids and water at interfaces are complex and change with processing.

Classical molecular dynamics already probe how food biomolecules behave during heating, mixing or shearing; quantum-chemistry on possible future quantum hardware could more accurately describe interfacial forces and reactions, feeding improved parameters into these simulations.

Better molecular insight supports reformulation of sauces, drinks and spreads that stay stable with less fat or synthetic additives, while keeping desirable texture, flavour and shelf life.