Plant Meat Matters met to review the group’s latest developments into the production of ‘vegetable beef’.

The global innovation consortium, Plant Meat Matters, met recently to review progress on its project to develop the next-generation of plant-based meat alternatives.

Led by Wageningen University & Research (WUR), the four-year public-private collaboration aims to bring together key industry players from across the entire supply chain, to scale up and commercialise new technologies for meat alternatives.

The project uses WUR’s Shear-Couette Cell technology that transforms vegetable protein into layered and fibrous structures that resemble real steak, not processed or ground meat.

The meeting reviewed the latest developments by the group which will make industrial production of ‘vegetable beef’ possible.

Launched in 2017, The Plant Meat Matters project aims to deliver its first set of equipment that will allow companies to make meat substitutes in large volumes, with a variety of textures, at the end of its five-year development project.

The aim is that this technology will improve food security and increase the quality of life for populations in many countries across the world, whilst at the same time helping to protect the environment. 

By New Food Magazine

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