Cost-effective meat-like protein production

Project aims

Plant-based meats still have a different texture, taste, and color compared to their animal-based counterparts, making them less desirable to many consumers. Producing animal-free meat proteins from precision fermentation and incorporating them into plant-based meat could improve flavor and desirability. In this project, two generalizable downstream processing approaches will be developed, characterized, and fine-tuned to produce bovine meat protein ingredients in yeast in a sustainable and cost-efficient way. These target proteins will be combined with coproducts from the fermentation process to create a functional ingredient mixture that can better mimic animal meat, while at the same time omitting costly processing steps.