Developing packaging solutions to enhance the shelf-stability of plant-based meat products
With the increase in demand for plant-based meat products, developing innovative packaging solutions that can enhance their shelf-stability is crucial.
R&D
Non-thermal, chemical-free approaches for protein purification
Protein functionality is governed by its degree of purity. Membrane filtration is a promising technology to obtain pristine and functional proteins from plant-based sources, microalgae, and seaweeds. It is worth exploring its application in the production of high-purity proteins from agri-food industry sidestreams.
Technological interventions to improve the ‘clean-label’ claims of plant-based foods
Consumers prefer clean-label food ingredients and end products. Employing science-based innovations to eliminate the need for synthetic additives would be an effective approach.
Development and standardisation of novel, sustainable and green technologies for plant protein extraction
Adopting a sustainable, scalable, and mild extraction technology is central to the functionality of plant proteins. Optimising green technologies for protein extraction and assessing their environmental impact will aid in their commercialisation.
Optimisation of novel texturisation 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.
Utilisation of agri-food industry side streams as protein sources for plant-based meat, egg, dairy and seafood products
Reducing food loss and waste is a key component of the United Nations' Sustainable Development Goal (SDG) 12.3. Utilising agri-food industry residues as a fermentation substrate and extracting proteins and functional ingredients can aid in achieving a circular bioeconomy.
Optimisation of crops to enhance their food functionality traits for smart protein applications
Crop development is the first stage of the plant-based value chain, which offers upstream solutions to tailor crops for smart protein applications. Selective breeding for crop traits that can improve its protein content, functionality, and organoleptic properties is a potential area for future exploration.