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

Sci23066 pb

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

Sci24019 23 pb uk fc 1 651 wolf headshot

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.

Gfi's research grant program badge

Research Grant Program

Explore grant opportunities and GFI-funded projects that are driving innovation and breaking boundaries in alt protein research.