High moisture extrusion of plant proteins: advances, challenges, and opportunities

AbstractHigh moisture extrusion is a widely used technology for producing fibrous meat analogues in an efficient and scalable manner. Extrusion of soy, wheat gluten, and pea is well-documented and related products are already available in the market. There has been growing interest to diversify the protein sources used for meat analogues due to concerns over food waste, monocropping and allergenicity. Optimizing the extrusion process for plant proteins (e.g., hemp, mung bean, fava bean) tends to be time consuming and relies on the operators' intuition and experience to control the process well. Simulating the extrusion process has been challenging so far due to the diverse inputs and configurations involved during extrusion. This review details the mechanism for fibrous structure formation and provides an overview of the extrusion parameters used for texturizing a broad range of plant protein sources. Referring to these data reduces the resources needed for optimizing the extrusion process for novel proteins and may be useful for future extrusion modeling efforts. The review also highlights potential challenges and opportunities for extruding plant proteins, which may help to accelerate the development and commercialization of related products.Keywords: Protein texturizationplant-basedvegetarian meatmeat alternativesamino acid compositionprotein-protein interactions Disclosure statementThe authors report there are no competing interests to declare.Additional informationFundingThis work was supported by: (1) the Agency for Science, Technology and Research (A*STAR) under the Enterprise GAP funded project "Extrusion texturization technology platform (ETTP) for alternative proteins" (Grant number: I21D1AG017) and (2) the A*STAR Biomedical Research Council (BMRC) under the "SFS-2 IAF-PP Future Foods: Alternative Proteins" grant (Grant number: H20H8a002).