In order to mimic the structure of meat-using plant proteins, a protein structuring step is required to allow the formation of fibrous structures. Several technologies have been developed to create these structures. Extrusion — both low- and high-moisture — is the dominating process to produce the fibrous structure. New technologies such as shear cell technology and 3D food printing are gradually rising, offering different textures that ultimately may provide a wider range of products to consumers.
Download our infographic Which Processing Techniques Make Plant-Based Meat Behave Like Real Meat? to reveal insights into the most commonly used protein structuring technologies based on market intelligence from our Plant-Based Meat: Processing Alternatives and Ingredients Assessment global report.