Developing shear cell technology


Dr. Dekkers is tipping the balance in gastronomy and using shear cell technology to generate whole cuts of meat directly from plants.


TECHNOLOGY SECTOR:  End product formulation and manufacturing

Gfi's competitive research grants program badge, featuring a whole cut of meat within a magnifying glass representing research

Project aims

This project is focused on producing three new innovative whole-cut food products using shear cell technology. It is developing what could be the world’s first commercially viable shear cell machine for use by local food entrepreneurs.

This work will expand the plant-based meat product category to include whole-cut products. It will also advance our understanding of shear cell technology and its potential use in other plant-based meat production.

Principal researcher

Gfi grantee dr. Birgit dekkers, co-founder and ceo, rival foods, the netherlands

Dr. Birgit Dekkers

Co-founder and CEO, Rival Foods, the Netherlands

Dr. Dekkers is a leading researcher on shear cell technology for structuring plant proteins, with experience developing commercial applications of this technology. She maintains strong collaborations with academic research teams.

Plant-based meat on a grill

Rival Foods

Check out the Rival Foods website for more information about this research and the future of shear cell technology.

View related grant projects

Fresh fava beans in a bowl

Texturizing proteins and fiber

GFI grantee Dr. Girish Ganjyal at Washington State University is texturizing proteins and fiber to make better plant-based meat.

Fork full of seared plant based meat on a grill

Creating fiber-like structures

Learn how GFI grantee Dr. David Julian McClements is developing an alternative to extrusion for producing plant-based meat at the University of Massachusetts.

Assortment of beans and lentils in spoons

Muscle-like structures from pulse proteins

Learn about Dr. Zata Vickers’s research to develop muscle-like structures from pulse proteins to improve the texture of plant-based meat.

Red seaweed

Texturizing seaweed proteins

Learn about Dr. Yoav Livney’s work at The Technion – Israel Institute of Technology texturizing seaweed proteins for plant-based seafood.

Explore research opportunities

  • Fermentation icon Fermentation
  • Plant-based icon Plant-Based

Affordable animal-free omega-3 ingredients for alternative seafood and other alternative protein applications

In order to appeal to health-conscious consumers, alternative seafood products should contain similar omega-3 fatty acids, especially DHA and EPA, content to conventional seafood. Animal-free omega-3 ingredients can be expensive…

Read More
  • Cultivated icon Cultivated
  • Fermentation icon Fermentation
  • Plant-based icon Plant-Based

Preventing oxidation of omega-3 fatty acids before and after addition to alternative seafood products

Deeper fundamental knowledge of the causes and prevention of oxidation of omega-3 fatty acids before, during, and after addition to alternative seafood products is needed to improve their nutritional and…

Read More
  • Cultivated icon Cultivated
  • Fermentation icon Fermentation
  • Plant-based icon Plant-Based

Build alternative protein sessions into scientific conferences

Elevating the visibility and credibility of the field at scientific conferences will expand the technical talent pipeline and amplify collaboration and funding efforts.

Read More
Creation of fibrous plant protein foods webinar

Dr. Dekkers’ seminar presentation

Watch Dr. Dekkers present on shear cell technology in our Science of Alt Protein seminar series.