Intensified Protein Structuring for more sustainable foods: Development of the up-scaled Couette Cell for the production of meat replacers

To meet the increasing need for protein-rich food of an ever growing population, plant-based proteins are being utilized in meat products as replacements for animal-based proteins. Legumes such as soy can serve as an alternative protein source, by featuring both high protein content (36%) and protein functionality (gelation). Nowadays various...