The demand for animal protein will further increase in the future. The development of a new generation of meat alternatives that better fit the needs of consumers is one way to meet this demand.
Previous research showed the necessity to develop products that resemble meat not only in preparation, but also in terms of mouth-feel and total experience. With current techniques, the mouth-feel of chicken can be approached. To recreate the mouth-feel of more fibrous pork and beef, new technologies are required. Potential possibilities are the shear-cell technology and electro-spinning.
This project focuses on electro-spinning. In a follow-up project both technologies can be looked at and compared. As a result of this project a consortium with the private sector will be started to further develop this technology and identify opportunities and risks.