Breeding peas and sorghum
Learn about Dr. Dil Thavarajah’s work at Clemson University to breed organic pulse and cereal crops for improved protein biofortification.
Plant-Based
Creating fiber-like structures
Learn how GFI grantee Dr. David Julian McClements is developing an alternative to extrusion for producing plant-based meat at the University of Massachusetts.
Integrating sensors into extrusion
Learn about Dr. Filiz Koksel’s work at the University of Manitoba to integrate sensors into plant-based meat extrusion.
Identifying pea protein off flavors
Learn about Dr. Jian Li’s work at Beijing Technology and Business University to identify off flavors in pea protein and improve plant-based meat.
Fermenting flavor bases
Learn about GFI research grantee BZ Goldberg’s work at The Mediterranean Food Lab to develop better flavors for plant-based meat using fermentation.
Proteins under pressure
Learn about Dr. Ciara McDonnell’s work to establish high-pressure processing and high-pressure thermal processing parameters for plant proteins.
Functional protein fractions
GFI grantee Ms. Miek Schlangen is making functional protein fractions for plant-based meat at Wageningen University in The Netherlands.
Characterizing bean proteins
Dr. Caroline Mellinger at The Brazilian Agricultural Research Corporation (EMBRAPA) is exploring bean protein as ingredients for plant-based meat.
Muscle-like structures from pulse proteins
Learn about Dr. Zata Vickers’s research to develop muscle-like structures from pulse proteins to improve the texture of plant-based meat.
Microstructure engineering
Learn about GFI grantee Dr. Mario Martinez’s work at the University of Guelph engineering microstructures for whole-muscle plant-based meat.
