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Plant based foods: Towards sustainable and acceptable meat analogues (2021–2024)

Abstract:
The project aims to address the need for engineering plant-based food products to deliver a sensory experience akin to meat. The project expects to generate new knowledge on the structural drivers for emulating meat-like texture and taste within burger products. Expected outcomes of this project include new ingredients and food characterisation methodologies, including rheology and sensory, which can be employed in rational food structure design. This should provide significant benefits in enhancing the consumer acceptance of plant-based foods that is required to support the rapidly growing market opportunity for them and sustainable food production.
Grant type:
ARC Linkage Projects
Researchers:

  • Professor Jason Stokes

    Professor
    School of Chemical Engineering
    Faculty of Engineering, Architecture and Information Technology

  • Professor Heather Smyth

    Professorial Research Fellow
    Centre for Nutrition and Food Sciences
    Queensland Alliance for Agriculture and Food Innovation

  • Professor Louw Hoffman

    Professor of Meat Science
    Centre for Nutrition and Food Sciences
    Queensland Alliance for Agriculture and Food Innovation
Funded by:
Australian Research Council