University of Guelph researchers develop new methods to improve plant-based meat texture

Researchers at the University of Guelph have developed two novel approaches to improve the texture and juiciness of plant-based meat alternatives, addressing common consumer concerns about dryness and oil leakage during cooking. Led by Dr Alejandro Marangoni, a professor of food science and Canada Research Chair in Food, Health and Aging, the study uses advanced imaging techniques to better understand how real meat retains fat – and how plant-based products can replicate this process.

“People like their burgers and meat to be juicy, even with plant-based products,” commented Marangoni. Unlike conventional meat, which has connective tissue that holds fat in place, plant-based alternatives lack this structure, causing added oils to leak out during cooking.

Using computed tomography imaging at the Canadian Light Source (CLS) synchrotron, Marangoni’s team discovered that meat behaves like an open-cell foam, where fat is contained within microscopic voids. Based on this insight, they developed two solutions. The first involves freeze-drying small pieces of vegetables such as carrots, broccoli, and asparagus, then infusing them with oil to replicate the fat-retaining structure found in meat. “All you’re eating is a dried piece of vegetable and natural oil,” said Marangoni, adding that the method worked “extremely well”.

The second approach, published in Future Foods, involves creating a gel from pea starch, chickpea flour, and oil. When incorporated into plant-based formulations, this gel provided the chewiness and oil retention of conventional meat. “We added enough gel to turn lean ground meat into medium ground meat, and the properties were identical,” Marangoni explained.

Both methods successfully enhanced juiciness and texture without introducing unwanted flavors. Marangoni noted that these natural ingredients could also help “simplify the label” of plant-based meats, which are often criticized for being ultra-processed.

Beyond improving texture, the gel formulation offers additional sustainability benefits. Pea protein extraction leaves large amounts of starch as a byproduct, and repurposing it in plant-based meat production helps maximize the use of available resources. “We close the loop on total utilization of a pea or lentil,” said Marangoni, emphasizing Canada’s role as the world’s largest producer of these crops.

Unlike many food technology discoveries, Marangoni’s team has not patented their work. Instead, they hope food manufacturers will adopt these findings to develop better plant-based alternatives. “We’re just very interested in having people try it out,” he said.

Looking ahead, Marangoni believes there is still much to learn about plant proteins and their behavior in food applications. “There are still a lot of mysteries associated with plant proteins and the way they behave in plant-based food products,” he said. With further research, these discoveries could help bridge the gap between plant-based and conventional meat, making alternatives more appealing to a wider range of consumers.