Plant proteins: Structuring through processing
2024 – 2025
Integrating high-moisture extrusion and post-structuring technologies for improved textures from plant proteins.
Production platform: Plant-Based
Technology sector: End product formulation & manufacturing, Ingredient optimization, Scaffolding
Project aims
The overall aim is to create improved plant-based meat analogs, at a price point and with textures comparable to conventional meat. The improved products will be prepared from plant proteins such as gluten, soy, pea, fava, and chickpea. Developments within the project are to understand and couple technologies already established for the creation of food structures. Mixtures of plant proteins and starch will be manipulated, and the coupled technologies optimized to meet consumer expectations on meat analog textures. Technologies will be selected with the aim to ultimately allow for continuous processing at large-scale industry manufacture, a requirement for launching price competitive products.
Principal researchers
Bettina Wolf
Professor, School of Chemical Engineering
University of Birmingham, United Kingdom
Bettina Wolf is a Chemical Engineer by training and has worked on food systems throughout her industrial and academic career. Her research focuses on process-microstructure-property relationships in edible soft matter systems. Current projects include microstructure engineering with plant proteins and sustainable emulsifier systems for chocolate.
Research Grant Program
Explore grant opportunities and GFI-funded projects that are driving innovation and breaking boundaries in alt protein research.
