Alternative Protein Product Texture Measurement

Let us show you a range of possibilities for measuring textural properties of alternative protein products with a texture analyser.


Meat substitution video
Measure a multitude of textures from raw ingredients to finished product.

Meat has been the main source of protein in developed markets for years. However, a change in consumer behaviour has led to a growth in the alternative proteins market due to health concerns, environmental reasons and animal welfare awareness. Consequently, producers of animal protein face large risks to their sustainability if they do not join the innovative and fast growing alternative proteins market. Meat alternatives and broader protein alternatives that can act as substitutes for traditional meat products are attracting considerable financial investment.

Intense research and product development efforts are aimed at mimicking the structure, texture or sensorial properties of whole-muscle meat, or processed meat products, such as burgers, patties, sausage, and nuggets, including the ones of fish-meat and seafood. For a consumer branching out to try a new, unfamiliar protein source, it is vital that its texture is favourable. Consumers are quick to show their disapproval if the taste, texture and cooking properties of a meat analogue fall short of the real thing. Texture Analysis is such an important part of this area of research as all too easily will consumer loyalty switch if the eating qualities do not match their expectations.

A Texture Analyser is an invaluable tool for the research and development associated with alternative protein products. Using meat analogues as an example, a product made to imitate a meat product must have identical texture to the original. Texture Analysis can be performed on different formulations to determine the optimum microstructure and ingredient profile for good textural properties. Once mastered, the Texture Analyser can then be employed to monitor and control quality of your ‘gold standard’ product.

A wide range of test methods for ALTERNATIVE PROTEIN PRODUCTS is built into Exponent Texture Analyser software and will automatically load at the click of a button. We help make your testing quicker to access and the analysis of your product properties already prepared for you.

Typical measurements include: • Firmness • Stiffness • Cutting Strength • Gel Strength • Toughness • Tensile Strength • Bite force •

Over the years we’ve worked with top scientists and companies in the field to develop such fixtures as the Meullenet-Owens Razor Shear Blade for poultry tenderness measurement and the USDA Standard Warner-Bratzler blade for meat testing.

No one knows more about the texture analysis of meat and fish products and therefore we’re well suited to apply this knowledge to the alternative protein field – but don’t just take our word for it, read an example of what our customers have to say...


Any of the texture analyser range can be used for the product tests listed. 

A selection of special attachments and typical measurements which are commonly used in this application area are shown, although this does not necessarily include the complete range available for the testing of alternative protein products. Test procedures include: compression, puncture / penetration, tension, fracture / bending, extrusion, cutting / shearing.






Meat articles
Request an article about testing meat substitutes
Request an article about Texture Analysis in the Alternative Proteins industry
See patents and other references to Alternative Protein products
Read our Blog posts about Alternative Proteins

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