Improving textured protein (2020-2022) | Research

Project aims

This project evaluates the physicochemical and functional properties of select plant proteins and insoluble dietary fibers derived from fava bean, lentil, and pea. The research develops and optimizes formulation and processing conditions using high-moisture extrusion.

This work will improve the quality of textured pea protein in preparation of soy- and gluten-free plant-based meat products. It also advances our understanding of how ingredient properties and processing conditions influence the final texture of a product.

Principal researcher

Dr. Girish Ganjyal

Associate Professor and Interim Director, School of Food Science, Washington State University, USA

Dr. Ganjyal specializes in extrusion and ingredient functionality and has a deep understanding of current industry needs, available ingredients, and emerging technologies. He has more than 17 years’ industry and academic experience, including more than 10 years’ experience in protein texturization. His research team has experience in extrusion processing and analysis of legume and cereal proteins.

Pea protein research

Thanks to a research grant from the Specialty Crop Block Grant Program of the Washington State Department of Agriculture (WSDA), Dr. Ganjyal is leading a three-year research project to characterize the physical, chemical, and processing properties of several pea varieties.

Shear cell technology

GFI grantee Dr. Birgit Dekkers at Rival Foods in The Netherlands is developing shear cell technology to make whole cuts of 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.

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

Cultivated
Fermentation
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.

Cultivated
Fermentation
Plant-Based

Building interdisciplinary university research centers of excellence

Interdisciplinary research is essential for tackling many of the complex problems facing today’s world. Though the number of research projects advancing alternative protein science has increased in recent years, this…

Cultivated
Fermentation
Plant-Based

Building alternative protein programs and majors at universities

To ensure a strong talent pipeline, there is a need to launch robust university programming, ranging from certificate programs to short multi-course modules, centered around alternative protein. Full majors would…

Washington State Department of Agriculture funds critical pea protein research

This research is essential and exciting to ingredient companies, plant-based meat manufacturers, and anyone who wants to eat better pea-based products.

Learn More

A closeup view of a plated plant-based burger with lettuce, tomatoes, and pickles

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.