Spinning plant-based protein fibres into steak

The innovative method helps to create a vegan steak that rivals the taste, texture, and mouthfeel of its beef counterpart

Spotted: Over the past 50 years, the production of meat worldwide has more than tripled, and the production of beef in particular has a negative impact on the environment. 

As well as the deforestation and soil erosion associated with the rearing of cows, beef production is particularly damaging to the environment because of the extra methane emissions generated in cow’s stomachs. Cattle are responsible for 65 per cent of all livestock-related greenhouse gas emissions, with beef generating nearly 300 kilogrammes of CO2-equivalent emissions per kilogramme of protein produced. 

One company looking to provide a significantly more sustainable beef alternative is German company Project Eaden. Though many plant-based meat manufacturers have taken strides in replicating umami meaty tastes, it has been difficult to achieve the same success with texture and mouthfeel. Project Eaden believes it may have found the solution with its fibre-spinning technique for creating vegan steak. 

Much like the spinning of threads in the textile industry, Project Eaden spins plant-based protein fibres into products that mimic the texture of animal muscle. The spinning method also allows vegetable fats to be ‘woven’ in to create the marbling effect found in normal steak. According to the company, the technique results in a steak that is juicier, more delicious than other meat alternatives, and rivals the taste and texture of a beef steak. 

In January 2023, Project Eaden closed a €10.1 million seed funding round, which the company is using to further develop its fibre-spinning technology.

The alt-meat industry is booming, with Springwise also spotting a way to make “meaty” flavouring from plant-based ingredients, as well as a hi-tech vegan fast food restaurant.

Written By: Matilda Cox