Towards meat analogues with bite

The Dutch popular science webmagazine Scientias recently published an article featuring the research line of Prof. Dr. Atze Jan van der Goot on structuring of plant proteins using shear cell technology and Rival Foods commercializing shear cell technology.

Ernst Breel, co-founder of Rival Foods, explains that Rival Foods is developing the production process and end products in three product categories: At Sea, On Land and With Wings. In each category texture is the key differentiator. The texture of At Sea mimicks the fine and layered texture of fish fillets, On Land mimicks the heterogenous fibrous texture of red meat products and With Wings mimicks the finer, more homogenous texture of white meat products.

Our texture are completely different compared to existing products. We believe texture is the new taste.

Ernst Breel, Co-Founder of Rival Foods

Rival Foods explains currently production process development is a key priority, and first products are expected to be shipped starting in July 2020. This will be at very small scale still, which will gradually be axpanded as soon as the process can be scaled up.

Read the full article here (Dutch):