Developing shear cell technology
2020-2022
Dr. Dekkers is tipping the balance in gastronomy and using shear cell technology to generate whole cuts of meat directly from plants.
PRODUCTION PLATFORM: Plant-based
TECHNOLOGY SECTOR: End product formulation and manufacturing
![Shear cell technology 1 Gfi's competitive research grants program badge, featuring a whole cut of meat within a magnifying glass representing research](https://gfi.org/wp-content/uploads/2021/01/Competitive-Research-Grants-Program-Badge.png)
Project aims
This project is focused on producing three new innovative whole-cut food products using shear cell technology. It is developing what could be the world’s first commercially viable shear cell machine for use by local food entrepreneurs.
This work will expand the plant-based meat product category to include whole-cut products. It will also advance our understanding of shear cell technology and its potential use in other plant-based meat production.
Principal researcher
![Shear cell technology 2 Gfi grantee dr. Birgit dekkers, co-founder and ceo, rival foods, the netherlands](https://gfi.org/wp-content/uploads/2021/01/dr.-birgit-dekkers.png)
Dr. Birgit Dekkers
Co-founder and CEO, Rival Foods, the Netherlands
Dr. Dekkers is a leading researcher on shear cell technology for structuring plant proteins, with experience developing commercial applications of this technology. She maintains strong collaborations with academic research teams.
![Shear cell technology 3 Plant-based meat on a grill](https://gfi.org/wp-content/uploads/2021/01/rival.png)
Rival Foods
Check out the Rival Foods website for more information about this research and the future of shear cell technology.
View related grant projects
![Shear cell technology 4 Fresh fava beans in a bowl](https://gfi.org/wp-content/uploads/2021/01/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.
![Shear cell technology 5 Fork full of seared plant based meat on a grill](https://gfi.org/wp-content/uploads/2021/01/shutterstock_1391430461-435x297.jpg)
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.
![Shear cell technology 6 Assortment of beans and lentils in spoons](https://gfi.org/wp-content/uploads/2021/01/shutterstock_335040248-435x297.jpg)
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.
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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
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Dr. Dekkers’ seminar presentation
Watch Dr. Dekkers present on shear cell technology in our Science of Alt Protein seminar series.