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.
Learn about Dr. Ciara McDonnell’s work to establish high-pressure processing and high-pressure thermal processing parameters for plant proteins.
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.
Explore research opportunities
Hybrid products are a promising means to improve the cost and sustainability of animal-derived meat while improving the taste of plant proteins. Promoting the health benefits of hybrids may facilitate…
To expand the technical talent pipeline, various players in the alternative protein field should reach out to scientists and engineers in relevant disciplines (e.g., biotech, biopharma, and food science) to…
To date, no robust environmental assessments have been conducted to compare alternative seafood to its conventional counterparts. An open-access, quantitative analysis of the relative environmental impacts of alternative seafood will…
Check out related resources
The science of plant-based meat
Learn about the science of plant-based meat. Discover resources and research on the latest technological developments and key scientific questions.
Plant-Based Meat Manufacturing Guide
Learn about plant-based meat manufacturing by extrusion and explore directories of ingredients, facilities, and co-manufacturers.