The project LikeMeat aims at the development of meat analogues with excellent, well-accepted texture, juiciness, appearance and aroma based on plant proteins and combinations with appropriate hydrocolloids.
Therefore, detailed knowledge about protein aggregation, protein interactions with other components in the recipe and the impact of processing conditions on product quality is required. Another focus will be on odour-active compounds and strategies to adapt the process and the formulation for simulating meat aroma.
To improve the shelf-life and ensure the safety of the products, the microbiota of the used raw materials and intermediate products and their degradation kinetics during the production of meat analogues will be analysed.
The development of refined and microbiological safe products enables the SMEs to launch first products at short notice. An extensive assessment of consumer preferences and needs will reveal the sensorial drawbacks of currently available meat substitutes and will facilitate the research activities for the development of innovative products with high consumer acceptance but also prosperous marketing strategies.
PROJECT GOALS:The overall objective of the project is the development of meat analogues with excellent, well accepted texture, juiciness, appearance and flavour.
To achieve this goal, plant proteins and mixtures of plant and animal (milk, egg) proteins will be converted into fibrous structures and stabilised. This requires a detailed knowledge about protein aggregation, protein interactions with other components in the recipe and the impact of processing conditions on product quality. The findings will facilitate the selection of appropriate raw materials (mimicking meat proteins) and the optimisation of the recipes in order to obtain products similar to the reference meat containing goods.
A fundamental evaluation of consumer preferences, acceptance and needs (PAN) will allow target-oriented food developments and the promise of well-accepted products. By monitoring all raw materials and processing steps as well as packaging and storage conditions a long shelf-life at a maximum of food safety and product quality will be reached.
The scientific and technical objectives can be summarised as follows:
1. The assessment of consumer preferences and needs with respect to enhancing the acceptance of meat replacers
2. Identification of promising protein sources
3. Improving the texture and juiciness of meat analogues
4. Description of the impact of processing parameters on aroma development
5. The adaption of aromatisation and seasoning
6. Development of finished products such as convenience foods and delicatessen products
7. Improvement of the shelf-life and ensuring the safety of the products
This aim will be achieved by exploring in detail raw material characteristics with respect to process behaviour and texture and flavour.
Further microbiota in raw, intermediate and end products will be carefully monitored to improve the shelf-life and ensure the safety of the products.
An extensive assessment of consumer preferences, acceptance and needs will allow target-orientated food developments and the promise of well-accepted products for end users.
The plant-based products developed in the LikeMeat project provide comparable eating enjoyment to conventional meat products. They can be used to prepare, for example, schnitzel, roulade, goulash, diced meat, and burgers/meatballs. This thus provides consumers with readily available alternatives to meat products.
The manufacturing process converts the main components, namely plant protein and water, into products having a fibrous texture akin to muscle tissue and having a water content akin to meat. In contrast to existing textured products made via cooking extrusion, a special cooling nozzle is used to suppress expansion of the product and the design of the nozzle channel results in fiber formation.
The key step of the process is the fiber formation which creates the required mouth-feel and meat-like texture, namely features which are vital for product acceptance by consumers. The fibrous structure develops in the cooling channel of the extruder, and involves protein molecules joining to become chains. Proteins from what, peas, lupins, and soybeans are suitable raw materials for the production.
- Die Zukunft der Ernährung - Der lange Abschied vom Fleisch (FUTURE Das Zukunftsmagazin der WIENER ZEITUNG, 8, 2011) (208 KB, de)
- Ein Schnitzel für Vegetarier (LikeMeat in the Austrian newspaper "Der Standard", 12 April 2011) (100 KB, de)
- FERCHAU Innovation Prize 2013 for the LikeMeat project (581 B, en)
This innovation is the result of the project
Title: High quality meat-like products - from niche markets to widely accepted meat alternatives
Organisations and people involved in this eco-innovation.
Please click on an entry to view all contact details.
FRAUNHOFER-GESELLSCHAFT ZUR FOERDERUNG DER ANGEWANDTEN FORSCHUNG E.V
Field: Scientific research and development (Germany)
Role in project: Project Coordination
Contact person: Dr. WILD Florian
Phone: +49-8161 491-416
Contact person: Dr. KOWALCZYK Jörg
CEAMSA - COMPANIA ESPANOLA DE ALGAS MARINAS SA
Contact person: Dr. LAUSTSEN Karen
Contact person: Mr. CAMPBELL Ross
ETOL, TOVARNA AROM IN ETERICNIH OLJ, D.D.
Contact person: Dr. DAIMINGER Reiner
M. RUIG EN ZONEN BV
Contact person: Mr. RUIG Jan
MUEHLSCHLEGEL ZUR ANGERMUEHLE GMBH & CO. KG
Contact person: Mr. WILD-GENG Dietrich
NEUBURGER GMBH & CO KG
Contact person: NEUBURGER Hermann
PRIME COMMUNICATION & CORPORATE FINANCE - CONSULTING GMBH
Contact person: Dr. ALBESEDER Werner
RADATZ FLEISCHWAREN-VERTRIEBSGESELLSCHAFT M.B.H.
Contact person: Mr. HAMMERL Andreas
STICHTING DIENST LANDBOUWKUNDIG ONDERZOEK
Contact person: Mr. VAN DEURSEN Ruben
UNIVERSITAET FUER BODENKULTUR WIEN
Contact person: Dr. DOMIG Konrad J.
Contact person: Ms. PLADEVALL Marta
VITA+ NATURPRODUKTE AG
Contact person: Mr. BAUMGÄRTNER Michael
Contact person: Mr. POHL Lukas