Project Improved sensory quality of meat analogues

Projectnummer
LWV20078

Missie
A. Kringlooplandbouw

MMIP primair
A4. Eiwitvoorziening voor humane consumptie uit (nieuwe) plantaardige bronnen

MMIP secundair

Startdatum project
01-01-2021

Einddatum project
31-12-2026

Projectleider
Stacy Pyett

Website

Status project

Samenvatting project
This project applies expertise on food oral processing to a completely new product category. To date no study has viewed meat analogues through this lens, leading to a major knowledge gap; the impact of the structure of meat analogues on oral structure breakdown, aroma and off-flavour release, and texture and flavour perception is unknown. This project addresses that knowledge gap, and translates the learnings to better quality products through supply chain partnerships.

Doel van het project

Relatie met missie/motivatie

Geplande resultaten

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