Making plant-based meat without extrusion
Dr. McClements is developing an innovative structural design approach for creating plant-based meat with fibrous texture.
PRODUCTION PLATFORM: Plant-based
TECHNOLOGY SECTOR: End product formulation and manufacturing
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.
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.
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.
View related grant projects
Learn about GFI grantee Dr. Mario Martinez’s work at the University of Guelph engineering microstructures for whole-muscle plant-based meat.
GFI grantee Dr. Girish Ganjyal at Washington State University is texturizing proteins and fiber to make better plant-based meat.
GFI grantee Dr. Birgit Dekkers at Rival Foods in The Netherlands is developing shear cell technology to make whole cuts of plant-based meat.
Learn about Dr. Yoav Livney’s work at The Technion – Israel Institute of Technology texturizing seaweed proteins for plant-based seafood.
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Dr. McClements’ seminar presentation
Watch Dr. McClements present in our Science of Alt Protein seminar series.