Research project Development of high-value meat analogs with improved texture, taste and aroma

General introduction

The overall aim of this project is to improve and implement knowledge on ingredients (vegetable proteins and fats, hydrocolloids) and production processes for quality meat analogues among the intended target group (suppliers/manufacturers of these products and their ingredients and additives) to make these products more attractive to flexitarians.

Research approach

Two generic model products are used, namely emulsified sausage analogues (product type "sandwich sausage analogue") and minced meat analogues (product type "hamburger analogue"). The focus is on two key quality attributes of meat analogues, namely texture and taste/aroma. Here, ILVO will mainly work on the texture of different ingredients via high moisture extrusion, a technique for producing a fibrous texture.

Relevance/Valorization

The knowledge gained for the target group within the project is particularly high and can contribute to the development and/or improvement of analogous products from the two aforementioned segments in the short term, as well as to the development of new meat substitute products in the long term, thus strengthening the competitiveness of the companies.