Making plant-based meat without extrusion


Dr. McClements is developing an innovative structural design approach for creating plant-based meat with fibrous texture.


TECHNOLOGY SECTOR:  End product formulation and manufacturing

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Project aims

This project develops an innovative approach to creating fiber-like structures from plant-based proteins based on controlled phase separation, shearing, and gelation. It also establishes structure-function relationships between food composition and microstructure and food quality attributes.

This work will improve the texture of plant-based meat and advance our technological ability to create meat-like fibers without extrusion.

Principal researcher

Gfi grantee dr. David julian mcclements, distinguished professor, fergus clydesdale endowed chair, department of food science, university of massachusetts, usa

Dr. David Julian McClements

Distinguished Professor, Fergus Clydesdale Endowed Chair, Department of Food Science, University of Massachusetts, USA

Dr. McClements leads a multidisciplinary team of researchers focused on taste physiology and sensory science, gut health, food processing, and plant-based meat product development. His research focuses on food architecture and the application of soft matter physics to improve food safety, nutrition, and quality.

Book cover for future foods, depicting vector graphic of meat on a plate

Future Foods: How Modern Science is Transforming the Way We Eat

Check out this book from Dr. McClements on the scientific and technological advances in food science that will shape our future diets.

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Dr. McClements’ seminar presentation

Watch Dr. McClements present in our Science of Alt Protein seminar series.

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