SENSANALOG - Sensors and modeling to optimize the production of meat analogs from alternative protein sources with high-moisture extrusion technology

The SENSANALOG project, led by IRTA, aims to develop healthy and sustainable meat analogues from alternative proteins (legumes, pseudocereals and insects) using high-moisture extrusion technology. It also incorporates sensors and predictive models to digitise the process and guarantee product quality.

During the three years of research, all the planned objectives have been achieved:

• Optimisation of the extrusion process to achieve meat-like textures using plant and insect proteins.
• Development of non-invasive and economical sensors to monitor composition and texture in real time.
• Creation of predictive models and algorithms to adjust the process and improve its final quality.
• Study of consumer perception of alternative proteins, both rationally and emotionally.
• Dissemination of results at conferences, webinars and technical seminars at national and international level.

The project has generated scientific publications, promoted specialised training and established collaborations with European universities (such as the University of Strathclyde and the University of Copenhagen), strengthening research into digitalisation and food sustainability. With this initiative, we are moving towards a more environmentally friendly diet, reducing dependence on traditional meat and promoting technological innovation in the agri-food sector.