Adding encapsulated fats to plant-based meat


To produce juicier products, Dr. San Martin is incorporating oil into plant-based meat with oleogels and encapsulated fats.


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 characterizes and prepares oleogels for use in plant-based meat. It evaluates the cooking and sensory experience of plant-based meat with oleogels, which will enable better incorporation of fats into plant-based products. 

This research will create plant-based meat with a sensory profile closer to that of animal meat. The work will also generate open publications and research protocols that will help emerging plant-based meat companies improve their products.

Principal researcher

Gfi grantee dr. Ricardo san martin, research director and industry fellow, alt. Meat program, university of california, berkeley, usa

Dr. Ricardo San Martin

Research Director and Industry Fellow, Alt.Meat Program, University of California, Berkeley, USA

Dr. San Martin is a professor of engineering with understanding of colloid chemistry, scaling up and costing of processing plants, and lab-to-market strategy. He directs research for the Alt.Meat Program at UC Berkeley, a program that allows students to explore entrepreneurial opportunities in alternatives to animal meat. He is also the co-founder of Natural Response in Chile, which is dedicated to the production of plant extracts.

University bell tower against a blue sky

Alt: Meat Lab at UC Berkeley

Check out Dr. Ricardo San Martin’s Alt: Meat Lab at UC Berkeley.

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