GFI Announces Research Grant For Authentically ‘Marbled’ Plant-Based Meat

The Good Food Institute (GFI) has announced a research grant of USD $250,000 to develop authentically marbled whole cuts of plant-based meat. This initiative aims to bridge a gap in the production of plant-based meat alternatives by incorporating lipids into high-moisture extrusion processes, a key characteristic in the appearance, flavor, and texture of traditional meat products. The project will be led by Lutz Grossmann, a food scientist at the University of Massachusetts Amherst, and aims to create plant-based proteins with textures similar to chicken, pork, or beef.

Various companies have already made strides in creating marbled plant-based meat alternatives, with Juicy Marbles producing vegan-friendly, marbled steak and other brands exploring whole-cut options using innovative technologies. The development of new technologies is driving the growth of alternative proteins, with the potential to meet consumer demands for more sustainable and tasty plant-based meat options. Market trends suggest that the successful creation of plant-based whole cuts at a retail scale and accessible price point could attract the next wave of consumers interested in alternative protein products.