Industrial manufacturing of plant-based steak

To pave the way for a new generation of meat substitutes – that’s the aim of the four-year public-private partnership (PPP) called ‘Plant Meat Matters’ which is getting underway this spring. At its heart is the innovative shear-cell technology that has been developed by Wageningen University & Research.

The PPP is the world’s first initiative of its kind to study the appearance, texture, flavour and sustainability benefits of plant-based meat alternatives. Until now, the shear-cell technology has only been available on laboratory and pilot scales. Using various plant-based proteins, Wageningen University has been able to create fibrous membranes with a clearly hierarchical structure, which is one of the key characteristics of the texture of real meat. The shear cell technology enables the precise regulation of both the shaping process and the length of the fibres so that the product texture (fibrousness, bite, mouth-feel) can be controlled. 

On an industrial scale

The Plant Meat Matters project aims to achieve the first industrial-scale applications. “In four years from now, we will have a first version of a production line that will enable companies to manufacture large volumes of delicious meat substitutes with any desired texture, such as a 100% plant-based steak for example,” comments Atze Jan van der Goot, professor at Wageningen University & Research and coordinator of the PPP. “This will stimulate further growth of the market for meat substitutes, which currently stands at just one percent of the entire meat market.”

From soy to rapeseed

The PPP is focused on proteins from soy and wheat, both of which are commonly used in meat substitutes. Besides that, the project is exploring various other sources of protein such as peas, rapeseed and corn. Detailed sustainability analysis will be conducted for each raw material. Joining Wageningen Food & Biobased Research in the PPP are companies from throughout the food chain, including De Vegetarische Slager, Meyn Food Processing, Avril, Ingredion, Givaudan, saturn petcare, Nutrition & Nature and Unilever.

Further innovation

In addition to the applied research, the PPP also includes five PhD students who will conduct scientific research into the behaviour of plant proteins. Their work will give the project a solid theoretical basis and will provide the foundation for innovations that go beyond replacing meat alone, such as new alternatives for cheese. 

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