Paraphrasing researchers at Lund University have unveiled a new approach to rendering plant-based meat substitutes more appealing and closer in texture to real steaks. The announcement was shared at the university’s official communications channel, highlighting progress in how veggie proteins can better mimic the bite and chew of animal muscle.
Plant-based options often miss the fibrous structure that gives real meat its characteristic chew, which can affect consumer satisfaction. To tackle this, technologists tested a variety of plant proteins including canola, yellow peas, beans, oats, and hemp seeds to identify a texture that more closely resembles muscle fibers. The standout results emerged from hemp-derived material, specifically the byproduct left after hemp oil extraction. When combined with gluten, this hemp cake delivered improved mouthfeel and a meat-like texture that resonated with tasters.
“These hemp leftovers offer high-quality protein and strong texture-forming properties along with pleasant taste”, said the study’s co-author Caroline Østbring, noting that the material contributes both structure and flavor to vegan meat analogues.
Another texture-enhancing strategy involved pairing hemp with oat-based components. The oat elements helped to firm the product and contributed to a satisfying chew that mirrors the experience of eating animal meat without sacrificing plant-based principles.
The researchers envision patenting the technology and moving it toward commercial production within the next two years, aiming to help brands deliver more persuasive plant-based meats that meet consumer expectations for texture and bite.
A notable challenge remains for plant meats when compared to conventional animal products: achieving consistent juiciness, fiber alignment, and a convincing overall mouthfeel across different recipes. The ongoing work at Lund University underscores how carefully selected plant sources and processing byproducts can significantly influence the sensory qualities of vegan meats, offering a path toward products that satisfy both taste and texture goals for meat-reducing and vegan diets.
Citations: Lund University researchers and their team, as reported by the university’s official channels (attribution: Lund University).