Like Meat
Body category


Meat-like products – from niche markets to widely accepted meat alternatives

Detailed Description:
Aims to enable small and medium sized enterprises to develop meat analogues with excellent texture, juiciness, appearance and aroma having high consumer acceptance in order to participate in this growing market sector.

Known drawbacks of design:


Designed in:

Status of realization:
In production


Region of use:
Africa, Asia, Europe, North America, Oceania, South America


The overall objective of the project is the development of meat analogues with excellent, well accepted texture, juiciness, appearance and flavour. To achieve this goal, plant proteins and mixtures of plant and animal (milk, egg) proteins will be converted into fibrous structures and stabilised. This requires a detailed knowledge about protein aggregation, protein interactions with other components in the recipe and the impact of processing conditions on product quality. The findings will facilitate the selection of appropriate raw materials (mimicking meat proteins) and the optimisation of the recipes in order to obtain products similar to the reference meat containing goods. A fundamental evaluation of consumer preferences, acceptance and needs (PAN) will allow target-oriented food developments and the promise of well-accepted products.

Several environmental and health-promoting issues substantiate the shift from an animal protein – in particular meat – to a vegetable protein based diet. Although meat analogues have attracted increasing industry and consumer attention, the market for these products is still very small. This is probably due to the fact that commercial available meat analogues - in particular their sensory qualities - do often not meet consumer preferences implicating a renunciative and critical position against those products. To obtain a larger market share, the development of meat analogues with superior textural and sensorial quality and concomitantly wide consumer acceptance is a prerequisite

The number of vegetarians and number of consumers who are reducing their meat consumption has been increasing over recent years. Besides environmental considerations and health benefits, an increasing number of public issues relating to food and, especially to meat and meat products, can be held responsible for this. In order to achieve a considerable reduction in the consumption of meat, meat analogues must be competitive with meat products. Although several aspects support the shift in the diet from meat to plant proteins, the market for meat analogues is still quite small, probably due to the fact that present meat analogues do not meet consumer preferences with regard to sensory quality. Especially the bite, taste and juiciness score often low by comparison with meat. To obtain a larger market share, meat analogues have to be developed that better meet consumer demands than the present meat analogues, and this could be achieved by means of consumer oriented approaches.


Is the design protected by patent or ip registration?

How has the development of the design been financed hereunto?
External investments

Is there a plan for future investments?

Is there in-house competencies to secure market roll out of the design, with regards to investment, distribution, sales, etc.?


Designed by:
M. Ruig en Zonen B.V., Netherlands Vegetalia, sl,


Professional status of designer:


City/Country of residence: