Objective
The objective of the project is to research technological solutions for the generation of new meat-like structures, applying innovative extrusion technologies and using different protein sources (e.g.: cereals, legumes, insects, among others) and plant-based ingredients. To this end, extrusion technology will be addressed through two approaches:
- High-moisture extrusion (High Moisture Extrusion Cooking: HMEC). This alternative gives rise to meat-like products with a fibrous, striated, non-expanded, homogeneous and moist appearance. These are intermediate products that, after subsequent cutting, flavouring and/or breading or coating operations and final cooking (frying, baking, cooking, etc.), can be consumed directly.
- Low-moisture extrusion, which gives rise to texturised vegetable proteins (Texturised Vegetable Protein: TVP), with a fibrous, dry, heterogeneous and expanded appearance. For consumption, it must be rehydrated or cooked, which gives it its spongy texture. It can be consumed directly or used as an ingredient that provides texture to meat analogues.
Activities
- Documentary research on high- and low-moisture extrusion technology. Definition of requirements
- Fine-tuning of working methodologies for the development of extrusion trials and ingredient preparation
- Experimental development to obtain new food structures through extrusion
- Dissemination of results
- Transfer and promotion of results
- Management and coordination
Results obtained
If you would like to receive information on the project results, click here.
Dissemination/Transfer
External communication:
The rise in demand for plant-based alternatives. Towards more sustainable food production
How to apply extrusion technologies to develop new products and ingredients
AINIA researches new meat-like structures
Internal communication:
We present 2 CERVERA Technology Centres proposals and 1 to the Regional Ministry of Innovation
Project launch poster:
Press:
The Generalitat allocates €600,000 to specialisation projects by AINIA and AIMPLAS
