02 Features
Cereal Foods World, Vol. 65, No. 4
Print To PDF
Plant Protein Structuring: Recent Developments, Opportunities, and Challenges
Clyde Don1,2 and Atze Jan van der Goot3

1 FoodPhysica Lab, Malden, The Netherlands.

2 Corresponding author. E-mail: clyde.don@foodphysica.com

3 Laboratory for Protein Structuring, Wageningen University & Research Center, Wageningen, The Netherlands.


© 2020 Cereals & Grains Association

Abstract

Inverting the balance of animal versus plant protein in our consumption pattern is needed to keep producing foods sustainably. Since the turn of the century, novel technologies have been developed that allow development and production of next generation meat analogues. Protein structuring using the shear cell has provided a route to mimic whole cut meat, while innovative industrial research has resulted in the development of a plant-based heme ingredient that provides a taste and cooking experience that is similar to comminuted beef products. In addition, crop processing technologies to produce protein concentrates and enriched fractions are paving the way to a more sustainable protein supply. Clever blending of plant proteins improves meat analogue structure, and it potentially improves the protein nutritional quality score. In combination, these technologies give us the opportunity to meet supply and consumer demand for attractive plant-based products. At the same time, a couple of challenges remain; however, these are expected to be solved in the near future.





Trying to reach content?

View Full Article

if you don't have access, become a member