Plant-Based
Optimisation of novel texturization technologies (3D printing, fibre spinning, shear cell) for the development of plant-based meat products
Exploring novel top-down and bottom-up technologies for texturising plant proteins can catalyse product innovations. Optimising the processing and formulation parameters for 3D printing, fibre spinning, and shear cell technologies can improve the commercial viability of these structuring approaches.
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Plant-Based
- R&D
- End product formulation and manufacturing
For more information, please see the following resources:
- Development of plant-based meat analogs using 3D printing: Status and opportunities
- Construction of 3D printed meat analogs from plant-based proteins: Improving the printing performance of soy protein- and gluten-based pastes facilitated by rice protein
- Texturization of plant protein-based meat alternatives: Processing, base proteins, and other constructional ingredients
- Fiber spinning innovations for improved plant protein texturization
Previous GFI-funded research related to this topic:
Current challenges
In addition to the functional properties of plant protein, the type of technology applied for structuring or texturization governs the taste and textural properties of plant-based meat. There are various top-down and bottom-up texturization methods, of which extrusion is the established process for the manufacturing of plant-based meat. Other technologies are yet to attain the commercialisation stage. The relationship between ingredient properties and the working principle of texturization equipment dictates the product texture. For instance, while soy protein isolate and pea protein isolate are easily texturizable by high-moisture extrusion, rice protein concentrate presents multiple challenges during extrusion.
Proposed solutions
Extrusion is a well-established process for the manufacturing of plant-based meat products. However, the complexities involved in the process, equipment choice, and scale-up can impose limitations on commercial-scale production. Understanding the relationship between each plant protein and the extruder response can facilitate product innovations. Applications of 3D printing in food product development are constantly evolving. However, the major challenge associated with this technique is the scarcity of suitable raw materials or edible printing inks. The composition of the printing material (typically comprising plant proteins, polysaccharides, fibre, and fat) and the design of 3D printer’s components govern the end product’s characteristics. Shear cell is a novel technology that uses a cell-like geometry (ex. cone-in-cone or couette cell) to produce anisotropic fibrous meat analogues. Further improvements in the design of the couette shear cell can increase the throughput of this technique for plant-based meat production. Electrospinning is yet another technology that has the ability to mimic the texture of conventional meat. Evaluating and validating the suitability of various plant proteins for electrospinning and studying the texture and microstructure of electrospun products can improve this method to produce structured, thick cuts of plant-based meat.
Successful proposals are expected to answer the following key questions:
- How to tune the process parameters (dimensions of cooling die, screw speed, barrel temperature) and system parameters (melt temperature, melt pressure, energy input) of extrusion to obtain interesting textures in plant-based meat products?
- What different plant-based sources could be potential edible inks for 3D printing plant-based meat?
- How can innovations in the nozzle design of a 3D printer lead to variations in the textural attributes of plant-based meat products?
- What are the challenges in transforming shear cell technology and electrospinning as commercially viable processes for manufacturing plant-based meat? What are the feasible solutions to address these challenges?