Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 533860
Title Novel processing concepts for making fibrous food products
Author(s) Dekkers, B.L.; Goot, A.J. van der
Source In: Intensification of Biobased Processes / Górak, Andrzej, Stankiewicz, Andrzej, Royal Society of Chemistry (RSC Green Chemistry 55) - ISBN 9781782628552 - p. 462 - 477.
Department(s) Food Process Engineering
Publication type Peer reviewed book chapter
Publication year 2018
Abstract A route to make Western diets more sustainable is through reduction of the consumption of animal-derived products. The simplest route to achieve this is to replace animal-derived products with vegetables, beans or pulses. However, modern consumers highly appreciate the texture and juiciness of meat. That is why scientists and food engineers aim to mimic the structure of meat using plant-derived ingredients. In this book chapter, we describe the need to reduce meat consumption in more detail and outline current processes to make today's meat analog products. However, the current products do not satisfy all consumer demands with respect to taste, texture and/or price. That is why we present novel routes and processing concepts currently being studied to make meat analogs. Those routes include concepts that aim to rebuild structures using molecular orientation, cellular imitation and methods that aim to alter naturally present structures in plant materials. The chapter ends by reviewing possible raw materials to be used in those applications and the importance of understanding the effect on functional properties when preparing the ingredients.
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