A team of German scientists has delved into the molecular functions of vegetable proteins used in plant-based meat surrogates, aiming to identify their sensory weaknesses. The research involves a detailed comparison of meat-based, vegetarian with egg white, and pure vegan sausages, focusing on factors such as bite, chewing, mouthfeel, and enjoyment characteristics. The study reveals that muscle proteins and plant proteins behave differently in emulsifying fats and oils, leading to distinct mouthfeel characteristics. The researchers have employed advanced techniques like tensile experiments, rheology, and tribology to gain a deeper understanding of these differences at the molecular level. This research aims to use this knowledge to enhance the physical properties and mouthfeel of alternative sausages, marking a significant advancement in the field of experimental food science.