Stacking plant protein sheets

2021-2023

Dr. Yu is exploring a novel and scalable process to recreate the texture of thick animal meats by stacking layers of plant protein sheets.

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 aims to precision-engineer whole-cut plant-based meat using layers of protein sheets. The process of stacking 2D sheets to recreate the texture, appearance, and organoleptic properties would provide a novel and scalable method of producing whole-cut alternative proteins.

This work will devise new methods to biomimic the texture of thick cut animal meats and could ultimately enable the scalable production of whole-cut alternative proteins.

Principal researcher

Gfi grantee dr. Hanry yu, senior principal investigator, agency for science, technology, and research (a*star), singapore

Dr. Hanry Yu

Senior principal investigator, Agency for Science, Technology, and Research (A*STAR), Singapore

Dr. Yu has expertise in molecular biology and cell therapy manufacturing. He has experience integrating biomaterials, tissue mechanobiology and engineering, biomedical optics, and AI data analytics into his work. Dr. Yu is also currently a handling editor for the scientific journal Biomaterials.

Cultivated meatballs in soup, courtesy of ants innovate

Ants Innovate

In addition to his GFI-funding plant-based meat research project, Dr. Yu is Founder and Non-Executive Chairman of Ants Innovate, a company working on cultivated meat.

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