The Challenge
In early 2020, Xinova is looking to improve the texture of alternative meat products, specifically burger patties, by developing new ingredients and by identifying improved thermal and mechanical processing methods.
A high-priority issue is reproducing the fibrous structure of meat in plant based alternatives, which is challenging to create in high volume at low cost. Existing methods, such as high-moisture extrusion, still fail to achieve the needed throughput at low cost. Fat binding in meat alternatives is also poor, resulting in a texture that melts or crumbles too easily, and which also lacks the ‘fat pockets’ that contribute to a pleasing flavor.
