Self-aggregating proteins

2021-2023

Dr. Grossmann is using self-aggregating proteins to develop a low-energy extrusion process for whole-cut plant-based meats.

PRODUCTION PLATFORM: Plant-based

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 will help  develop a low-energy extrusion process to produce highly-functional plant fibers for whole-cut applications. The outcome would leverage self-aggregating proteins to improve the sustainability and quality of extruded products. Overall, this work would inform future refinements to extrusion processes and would contribute to the scalable production of improved whole-cut plant-based meat.

Principal researcher

Gfi grantee dr. Lutz grossmann, assistant professor, university of massachusetts amherst, usa

Dr. Lutz Grossmann

Assistant professor, University of Massachusetts Amherst, USA

Dr. Grossmann has expertise in food material science, especially focusing on the development of next-generation alternative proteins. He has investigated plant protein processing and structuring principles of proteins.

Report icon

Constructing next-generation meat, fish, milk, and egg analogs

In collaboration with a fellow GFI grantee (Dr. Julian McClements), Dr. Grossman has published a peer-reviewed analysis that summarizes the current science of plant-based food production and highlights areas of needed research.

View related grant projects

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.

Sensors in a manufacturing facility, representing ultrasound sensors for food extrusion

Integrating sensors into extrusion

Learn about Dr. Filiz Koksel’s work at the University of Manitoba to integrate sensors into plant-based meat extrusion.

A plate piled with grilled beyond meat plant-based mediterranean skewers on a bed of greens and grape tomatoes

Microstructure engineering

Learn about GFI grantee Dr. Mario Martinez’s work at the University of Guelph engineering microstructures for whole-muscle plant-based meat.

Raw plant-based patty

Stacking plant protein sheets

Learn about Dr. Hanry Yu’s research to recreate the texture of thick animal meats by stacking layers of plant protein sheets at A*STAR.

Explore research opportunities

  • Cultivated icon Cultivated
  • Fermentation icon Fermentation
  • Plant-based icon Plant-Based

Scientist / engineer outreach and education

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…

Read More
  • Cultivated icon Cultivated
  • Fermentation icon Fermentation
  • Plant-based icon Plant-Based

Life Cycle Assessment for alternative seafood relative to conventional fishing and aquaculture

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…

Read More
  • Cultivated icon Cultivated
  • Plant-based icon Plant-Based

Plant-based scaffolds to improve cultivated meat nutrition

A variety of plant-based scaffolds present the opportunity to combine the natural nutritional and structural benefits of plants with the taste and high protein of cultivated meat. Bacterial nanocellulose from…

Read More

Check out related resources

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.

Spins graphic

Plant-based retail market overview

See an overview of U.S. retail sales data for plant-based meat, egg, and dairy products, including market size, growth, and purchase dynamics.

Glowing light bulb graphic

Solutions Database

Explore startup ideas, commercial opportunities, research projects, and investment priorities throughout the alternative protein supply chain.

Scientists looking at a screen displaying animal cells and a dna double helix

Collaborative Researcher Directory

Use this directory to find scientific collaborators in the alternative protein field.