Developing functional protein fractions

2020-2022

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

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Project aims

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.

Principal researcher

Gfi grantee ms. Miek schlangen, lead researcher, wageningen university, the netherlands

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.

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Research grants

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