Making plant-based meat without extrusion
2020-2022
Dr. McClements is developing an innovative structural design approach for creating plant-based meat with fibrous texture.
PRODUCTION PLATFORM: Plant-based
TECHNOLOGY SECTOR: End product formulation and manufacturing
![Creating fiber-like structures 1 Gfi's competitive research grants program badge, featuring a whole cut of meat within a magnifying glass representing research](png/competitive-research-grants-program-badge.png)
Project aims
This project develops an innovative approach to creating fiber-like structures from plant-based proteins based on controlled phase separation, shearing, and gelation. It also establishes structure-function relationships between food composition and microstructure and food quality attributes.
This work will improve the texture of plant-based meat and advance our technological ability to create meat-like fibers without extrusion.
Principal researcher
![Creating fiber-like structures 2 Gfi grantee dr. David julian mcclements, distinguished professor, fergus clydesdale endowed chair, department of food science, university of massachusetts, usa](jpg/david-julian-mcclements.jpg)
Dr. David Julian McClements
Distinguished Professor, Fergus Clydesdale Endowed Chair, Department of Food Science, University of Massachusetts, USA
Dr. McClements leads a multidisciplinary team of researchers focused on taste physiology and sensory science, gut health, food processing, and plant-based meat product development. His research focuses on food architecture and the application of soft matter physics to improve food safety, nutrition, and quality.
![Creating fiber-like structures 3 Book cover for future foods, depicting vector graphic of meat on a plate](jpg/futurefoodsbookcover-675x1024.jpg)
Future Foods: How Modern Science is Transforming the Way We Eat
Check out this book from Dr. McClements on the scientific and technological advances in food science that will shape our future diets.
View related grant projects
![Creating fiber-like structures 4 A plate piled with grilled beyond meat plant-based mediterranean skewers on a bed of greens and grape tomatoes](jpg/beyondmeatmediterraneanskewers-_2-lo-435x297.jpg)
Microstructure engineering
Learn about GFI grantee Dr. Mario Martinez’s work at the University of Guelph engineering microstructures for whole-muscle plant-based meat.
![Creating fiber-like structures 5 Fresh fava beans in a bowl](jpg/shutterstock_642630940-435x297.jpg)
Texturizing proteins and fiber
GFI grantee Dr. Girish Ganjyal at Washington State University is texturizing proteins and fiber to make better plant-based meat.
![Creating fiber-like structures 6 Plant-based meat on a grill](png/rival-435x288.png)
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.
![Creating fiber-like structures 7 Red seaweed](jpg/shutterstock_228371431-435x297.jpg)
Texturizing seaweed proteins
Learn about Dr. Yoav Livney’s work at The Technion – Israel Institute of Technology texturizing seaweed proteins for plant-based seafood.
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Dr. McClements’ seminar presentation
Watch Dr. McClements present in our Science of Alt Protein seminar series.
![Creating fiber-like structures 16 Webinar screen shot](png/screen-shot-2021-01-29-at-1.35.13-pm-1024x697.png)