Project aims
This project aims to use fiber melt spinning, a technology used in textiles and plastics, to mimic intramuscular fat marbling for plant-based meat. This would provide a scalable, cost-effective method of mimicking whole-cut animal meats. The project also assesses the rheology of plant-based formulations and optimizes them for fiber spinning.
This work will develop lean cut plant-based beef products and will ultimately inform strategies to scale production of other whole-cut alternative proteins.
Principal researcher
![Melt-spinning marbled meat 2 Dr. Jay park, gfi grantee](https://gfi.org/wp-content/uploads/2022/01/SCI21015_22_Grantee_Jay_Park.png)
Dr. Jay Park
Assistant professor, University of Massachusetts Lowell, USA
Dr. Park has expertise in advanced polymer fibers, polymer physics, electrospinning, and fiber process-structure properties. He has filed patents on novel gel-electrospinning processes for polymer nanofibers and applications of ordered porous nanofibers.
![Melt-spinning marbled meat 3 Research grant program badge](https://gfi.org/wp-content/uploads/2021/01/CRG-featured-image-603x573.png)
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Research grants
Learn about cutting-edge alternative protein research funded by GFI. Find funding opportunities for your own research.
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Self-aggregating proteins
Learn about Dr. Lutz Grossmann’s research to use self-aggregating proteins to develop a low-energy extrusion process for whole-cut plant-based meats at UMass Amherst.
![Melt-spinning marbled meat 5 Raw plant-based patty](https://gfi.org/wp-content/uploads/2021/08/SCI21015_20_likemeat-yKiztoqbAHI-unsplash-435x297.jpg)
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.
![Melt-spinning marbled meat 6 Moody pile of peas](https://gfi.org/wp-content/uploads/2021/01/david-todd-mccarty-MurkDB_FK_k-unsplash-435x297.jpg)
Functional protein fractions
GFI grantee Ms. Miek Schlangen is making functional protein fractions for plant-based meat at Wageningen University in The Netherlands.
![Melt-spinning marbled meat 7 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.
Explore research opportunities
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Advancing solutions for alternative proteins
Explore commercial whitespaces, research gaps, technological needs, and investment priorities at each stage of the alternative protein value chain.
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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.
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Collaborative Researcher Directory
Use this directory to find scientific collaborators in the alternative protein field.