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Atze Jan van der Goot


Wageningen University, Netherlands

The search for new protein sources for plant-based meat alternatives

Plant-based meat alternatives are increasing in popularity. However, modern consumer demands suggest that a wider range of protein sources must be found and put into production. Current products rely heavily on proteins sourced from gluten or soy, which both have great functional value for meat alternatives. Unfortunately, gluten intolerance is a growing problem for many consumers, and the association with deforestation makes soy an undesired ingredient for many. Atze Jan provides on update on requirements for novel protein sources. He will discuss a range of novel protein sources, from legumes to leaves, and explains the challenges related to extraction. He will end with describing which protein sources show the most promise and how those novel sources should be applied in a new technology development for making ‘real meat’ texture



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