Developing functional protein fractions
Ms. Schlangen is developing plant-based meat with next-generation ingredients by developing more efficient and optimized protein fractionation processes.
PRODUCTION PLATFORM: Plant-based
TECHNOLOGY SECTOR: End product formulation and manufacturing
This project designs a fractionation process for peas and mung beans that is tailored toward ideal properties for plant-based meat. It analyzes the relationship among raw material properties, process conditions, and structuring process. Ultimately, the research develops final product concepts based on tailored ingredients for optimization of organoleptic quality.
This work will improve our understanding of functional fractionated proteins. It could also reduce the number of ingredients and increase consumer acceptance of plant-based meat.
Ms. Miek Schlangen
Lead Researcher, Wageningen University, the Netherlands
Ms. Schlangen heads a team with expertise in structuring plant ingredients. She uses shear cell technology as well as extrusion, bringing products to market through collaboration with the private sector.
Learn about cutting-edge alternative protein research funded by GFI. Find funding opportunities for your own research.
View related grant projects
GFI grantee Dr. Marieke Bruins at Wageningen University in the Netherlands is valorizing agricultural side streams for alternative proteins.
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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.
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