Arkansas study to look at ultrasound, fermentation methods

Food science researchers with the Arkansas Agricultural Experiment Station are tapping into the power of soundwaves and fermentation to improve the quality of plantbased proteins.

Ultrasound, the same soundwave technology that creates images of babies in the womb, and microbes that break starches down into sugar are behind a new protein extraction method being investigated with the support of a nearly $300,000 grant from the U.S. Department of Agriculture’s National Institute of Food and Agriculture.

Propelling the study is an increased demand in the plantbased dairy and alternative meat markets. Mahfuzur Rahman, an assistant professor in the food science department, said the market was estimated to be worth $29 billion in 2023 and growing by about 8 percent annually. Health and environmental concerns are behind the increase in demand, he noted.