Connective tissue from plant fibers
Dr. Sui is recreating the connective tissue of meat with plant protein fibrils to make better whole-cut alternative proteins.
PRODUCTION PLATFORM: Plant-based meat
TECHNOLOGY SECTOR: End product formulation and manufacturing
This project will use plant protein fibrils to recreate the connective layers present in animal meats. The outcome would improve the mouthfeel of alternative proteins and enable the structuring of whole-cut products. It would also assess the functionality of these plant-based connective tissues in high-moisture extrusion. Additionally, this work will expand the capability of plant-based meats to biomimic animal tissue and would help enable the scalable production of high quality whole-cut alternative proteins.
Dr. Xiaonan Sui
Professor, Northeast Agricultural University, China
Dr. Sui has more than 10 years of experience researching high-moisture extrusion in food applications. He has investigated the molecular structure of soy proteins and the structural networks of soy protein microgels.
Asian Cropportunities Report
This report provides a comprehensive summary of the opportunities that exist for Asian nations to develop supply chains for plant-based meat production.
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Check out related resources
This inaugural analysis of the alternative protein landscape in Asia lists the top 100 disruptors in the region and features an industry map.
Recently, GFIC released a free report titled 2021 China Alternative Protein Innovation Insights: Plant-Based Meat to help startups, investors, and established companies better understand what Chinese consumers are craving and where the local market is heading. This English-language summary will dive into key innovation opportunities in plant-based meat product development and across the value chain in China.
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