Gluten from bread paste potentially a binder in meat substitutes

Lecturer Lizette Oudhuis, affiliated with Van Hall Larenstein and Hanzehogeschool, is focused on developing gluten-free bread dough. This innovation could represent a significant advancement not only for gluten-free bakery products but also for the meat substitute industry.

The aim of Oudhuis's project is to establish an additional process that extracts gluten-free bread dough from returned bread. This dough can then be used in gluten-free bakery products, catering to a broader audience. Oudhuis is also exploring how the leftover gluten from this process could be utilized. A promising application is using these gluten as a binder in plant-based meat substitutes. This approach could not only enhance sustainability by repurposing waste streams but also improve the texture of meat substitutes.

Collaboration between education and industry

The project is made possible through close collaboration between various educational institutions and industry partners. Researchers, lecturers, and students from Van Hall Larenstein, Hanzehogeschool, NHL Stenden, Aeres MBO Leeuwarden, and Bakery Sweets Center are working together on this innovative development. The project received a significant financial boost from the University of the North, which provided a €75,000 grant on December 7, 2023, to support the research into gluten-free returned bread. This collaboration highlights the importance of innovation and sustainability within the Dutch food industry.

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