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
![Self-aggregating proteins 2 Gfi grantee dr. Lutz grossmann, assistant professor, university of massachusetts amherst, usa](https://gfi.org/wp-content/uploads/2021/08/LutzGrossmann-headshot-300x300-1.png)
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.
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.
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![Self-aggregating proteins 4 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.
![Self-aggregating proteins 5 Sensors in a manufacturing facility, representing ultrasound sensors for food extrusion](https://gfi.org/wp-content/uploads/2021/01/shutterstock_1355496497-435x297.jpg)
Integrating sensors into extrusion
Learn about Dr. Filiz Koksel’s work at the University of Manitoba to integrate sensors into plant-based meat extrusion.
![Self-aggregating proteins 6 A plate piled with grilled beyond meat plant-based mediterranean skewers on a bed of greens and grape tomatoes](https://gfi.org/wp-content/uploads/2021/01/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.
![Self-aggregating proteins 7 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.
Explore research opportunities
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Hybrid products to optimize nutrition, taste, cost, and sustainability
Hybrid products are a promising means to improve the cost and sustainability of animal-derived meat while improving the taste of plant proteins. Promoting the health benefits of hybrids may facilitate…
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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…
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![Self-aggregating proteins 16 A closeup view of a plated plant-based burger with lettuce, tomatoes, and pickles](https://gfi.org/wp-content/uploads/2021/01/shutterstock_1680790648-800x600.jpg)
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.
Plant-based retail market overview
Explore sales data for plant-based meat, egg, and dairy products in the U.S. retail market. Find key category insights, size, sales growth, and purchase dynamics for the plant-based industry.
![Self-aggregating proteins 18 Glowing light bulb graphic](https://gfi.org/wp-content/uploads/2021/01/Solutions-DB_Header-image-edited-800x600.png)
Solutions Database
Explore startup ideas, commercial opportunities, research projects, and investment priorities throughout the alternative protein supply chain.
![Self-aggregating proteins 19 Scientists looking at a screen displaying animal cells and a dna double helix](https://gfi.org/wp-content/uploads/2021/01/iStock-872019342-lo-800x600.jpg)
Collaborative Researcher Directory
Use this directory to find scientific collaborators in the alternative protein field.