PhD defence

Processing and flavoring meat analogues

PhD candidate SJE (Silvia) Snel MSc
Promotor AJ (Atze Jan) van der Goot
External copromotor Prof. Dr. Michael Beyrer
Organisation Wageningen University, Food Process Engineering

Fri 3 November 2023 16:00 to 17:30

Venue Omnia, building number 105
Hoge Steeg 2
6708 PH Wageningen
+31 (0) 317 - 484500
Room Auditorium


Despite the fact that many meat substitutes are already available on the market, there are still many areas for improvement. For example, the process used is limited to making "small" meat substitutes such as chicken pieces and minced
meat. This research successfully looked at an innovative process that could be
added to the current production line to produce new types of meat substitutes
with more precision. As a bonus, reusing waste streams during production was
found to be quite feasible, making the process even more sustainable. In
addition to the process itself, research was done on how the texture could be
changed with different ingredients. Adding a small amount of pectin (a type of
fibre) was found to be able to dramatically improve the texture. To make these
meat substitutes even tastier, flavor was also examined. Adding flavoring
agents to vegetable proteins was found to be severely limited by the strong
interaction between the proteins and flavoring agents.