New ingredients for plant-based meat analogues

Atze Jan van der Goot

Atze Jan van der Goot: Most plant-based meat analogues that are currently on the market are based on proteins from soy, pea and wheat. However, a clear need exists to broaden the range of crops that can be used as protein source for next generation meat analogues. In this presentation, it will be explained why soy, pea and wheat are so successful in meat analogue applications and what challenges new crops face to become equally successful.

Main hurdle is the development of fractionation processes to make the right ingredients from those crops. A rethinking of our full supply chain from raw material to final product is a promising a route to make more crops suitable to be used in meat analogue applications.

Atze Jan van der Goot obtained his MSc and PhD Chemical Engineer at Groningen University. After completion of his PhD 1996, he joined Unilever Research as research scientist for three years. Then, he moved to Wageningen University to take up a position as associate professor in the the Laboratory of Food Process Engineeringn 1999. In 2015, he became Professor Sustainable Protein Technology.

Currently, he leads a research team that focusses on the development of novel processing concepts for healthy and sustainable foods .He (co-) authored more than 160 peer reviewed papers and holds 6 patents.

Wageningen University & Research provides education and generates knowledge in the domain of healthy food and living environment.

‘To explore the potential of nature to improve the quality of life’. That is the mission of Wageningen University & Research (WUR). A staff of 6,500 and 10,000 students from over 100 countries work everywhere around the world in the domain of healthy food and living environment for governments and the business community-at-large.

The strength of WUR lies in its ability to join the forces of specialised research institutes and the University. It also lies in the combined efforts of the various fields of natural and social sciences. This union of expertise leads to scientific breakthroughs that can quickly be put into practice and be incorporated into education. This is the Wageningen Approach.

The scientific quality of WUR is affirmed by the prominent position we occupy in international rankings and citation indexes.

4 thoughts on “New ingredients for plant-based meat analogues

    • Diana Macovei

      Hi Bhavesh, unfortunately Dr Atz Jan did not approve of his presentation being shared, so it is not available.

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