Swiss technology group Bühler AG and the DIL Deutsches Institut for Lebensmitteltechnik, a research institute focusing on food technology and food science, have teamed up to develop new production technologies for the next generation of extruded meat substitutes, focusing on a lower environmental impact than animal meat.
Lund University Researchers Uncover Optimal Raw Material Blend for the Most Appealing Plant-Based Meat
Food technology researchers at Lund University in Sweden have found the best raw material combination to make the most appetizing plant-based meat using extrusion: wheat gluten and hemp seed. The research, led by Karolina Östbring and Jeanette Purhagen, focuses on creating alternatives that mimic the texture and consistency of real meat, addressing the common complaint that vegan food does not deliver the “meaty” experience. Focusing on texture, temperature, and taste — the three “Ts” — the team discovered a way to introduce chewiness into vegetable meat by imitating muscle fibers, using an extruder and various raw materials. According to Purhagen, extruders are essential for producing meat analogs with suitable, long fibers, providing the desired chewy texture that people appreciate in meat. Finding the optimal combination …