AF16011 - Plant Meat Matters (BO-57-002-003, BO-46-002-005, BO-32.02-006-011)

Project: EZproject

Project Details


Nutritionally, proteins from plants such as peas or soy would be excellent protein sources, but most consumers prefer meat. The fact that meat is a product that is fibrous on various length scales including the nanometre scale, is for a major part responsible for this: the flavour components are only gradually released upon chewing, giving a good taste experience during the complete duration of mastication.


A route to reduce the consumption of those products is the development of plant-based analogues for meat or meat-like products. Consumer sciences indicated that products that resemble the original will most likely have the highest chance of success to be picked up by the broadest range of consumer groups. Recently, Wageningen University and the Technical University of Delft jointly developed a novel technology for the production of fibrous, plant-based materials on nano to meso scale, resembling the structure and bite of meat better than commercial products that are currently available to consumers. This fibrous material could therefore form the basis of a next generation meat analogues.


This project will build the required scientific basis to understand the structuring process while including flavour components, fat and other ingredients. Together with partners that span the entire vegetable protein chain, this basis will be used in this project to further developing technologies for making the next generation consumer accepted meat analogues products with improved characteristics that can be produced more cost-effectively and will have reduced environmental impact compared to meat analogue products currently on the market.

Effective start/end date1/01/1731/12/21

Research Output

Maltodextrin promotes calcium caseinate fibre formation through air inclusion

Wang, Z., Dekkers, B. L., Boom, R. & van der Goot, A. J., Oct 2019, In : Food Hydrocolloids. 95, p. 143-151

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
  • 1 Citation (Scopus)

    Meat alternatives: an integrative comparison

    van der Weele, C., Feindt, P., Jan van der Goot, A., van Mierlo, B. & van Boekel, M., 1 Jun 2019, In : Trends in Food Science and Technology. 88, p. 505-512 8 p.

    Research output: Contribution to journalArticleAcademicpeer-review

    Open Access
  • 12 Citations (Scopus)


    • 2 Oral presentation
    • 1 Participation in or organising a conference

    Let’s talk science, Plant-based proteins and latest research

    Atze Jan van der Goot (Speaker)
    20 Mar 2019

    Activity: Talk or presentationOral presentation

    Impact of retorting and storage on physicochemical properties of a Couette cell meat analogue

    Ariane Wehrmaker (Speaker), G. Bosch (Speaker), Atze Jan van der Goot (Speaker)

    Activity: Talk or presentationOral presentation

    Conference on Science and Technology for Meat Analogues

    Ariette Matser (Participant)

    Activity: Participating in or organising an eventParticipation in or organising a conference

    Press / Media

    Future protein

    Atze Jan van der Goot


    1 Media contribution

    Press/Media: Expert Comment