High-Moisture Extrusion Processing of Plant-Based Meat Analogues
Summary
High-moisture extrusion (HME) is a leading technology for producing plant-based meat analogues that closely mimic the fibrous texture, juiciness and mouthfeel of animal muscle. In HME, protein-rich blends—often comprising isolates or concentrates from soy, pea, faba bean or other sustainable sources—are subjected to controlled thermomechanical stress at moisture levels above 40 percent and temperatures typically between 100 °C and 160 °C. A downstream cooling die constrains expansion and promotes alignment of phases, yielding an anisotropic, meat-like structure. Key processing variables such as barrel temperature, screw configuration, moisture content and die geometry govern protein denaturation, phase separation and morphology development in a multiphase system of protein-rich and water-rich domains. Through optimisation of raw-material composition, extrusion parameters and inclusion of hydrocolloids or fibre concentrates, researchers have been able to tailor texture, water-holding capacity and nutritional profiles. The global significance of HME lies in its potential to reduce environmental impact, diversify agricultural value chains and meet evolving consumer demands for sustainable, high-protein foods. Continuous advances in rheological characterisation, flow modelling and combined structuring approaches—such as pairing extrusion with shear cell or 3D printing—are extending the frontiers of product innovation and commercial scalability.
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High-Moisture Extrusion Processing of Plant-Based Meat Analogues publication trend
The graph below shows the total number of articles in high-moisture extrusion processing of plant-based meat analogues across all publications each year (not limited to Nature Index journals).
Technical terms
High-moisture extrusion (HME): A process in which protein–water blends (>40% moisture) are sheared and heated then forced through a cooling die to form fibrous structures.
Anisotropic structure: A protein network with directional alignment, yielding meat-like texture and mouthfeel.
Multiphase system: The coexistence of protein-rich and water-rich phases within an extrudate, essential for fibre formation.
Rheology: The study of flow and deformation of materials, used to characterise viscoelastic properties of protein blends.
Cooling die: A downstream extruder component that prevents expansion and induces orientational flow to develop anisotropy.
References
- Investigation potential of hydrocolloids in meat analogue preparation. Food Hydrocolloids (2023).
- Advancements in texturization processes for the development of plant-based meat analogs: a review. Current Opinion in Food Science (2024).
- Morphology Development and Flow Characteristics during High Moisture Extrusion of a Plant-Based Meat Analogue. Foods (2021).
- Differences in physicochemical properties of high-moisture extrudates prepared from soy and pea protein isolates. Food Hydrocolloids (2022).
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