PhD defence

Shaping meat analogues: ingredients & texture

PhD candidate M (Miek) Schlangen MSc
Promotor AJ (Atze Jan) van der Goot
Organisation Wageningen University, Food Process Engineering

Tue 26 March 2024 13:30 to 15:00

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


Currently available meat analogues do not yet mimic the texture of meat to a level where they satisfy consumer wishes. The choice of plant-protein ingredients is vital for the meat analogue texture. However, most plant-based ingredients are highly refined and their production requires large amounts of water and energy. Alternatively, this research successfully applied less refined ingredients from mung bean, produced through a process called dry fractionation, in meat analogues. Enzymes further improved the texture of the meat analogues, but their effect was dependent on plant-protein origin. The texture of the resulting meat analogues was quantified by advanced mechanical analysis and an in-house developed image analysis method. Those analyses revealed differences in fibrousness between meat analogues produced from different ingredients and processing conditions. We combined tailor-made protein fractionation methods, application of enzymes, and material science principles, to design meat analogues with textures similar to real meat and best sustainability.