Shear Cell Technology and the Role of Ingredients in Developing Fibrous Plant-Based Meat Analogs

The increasing demand for sustainable protein sources has driven significant interest in plant-based meat analogs (PBMAs). However, replicating the fibrous texture of conventional meats remains a major challenge. Shear Cell Technology, an emerging thermomechanical processing method, has shown promise for the development of anisotropic fibrous structures by applying controlled shear forces to plant proteins. Unlike high-moisture extrusion, this method operates under moderate shear conditions with lower energy input, enabling better control over texture and structure formation. This review explores the influence of Shear Cell Technology on the production of plant-based meat analogs (PBMA). This highlights the role of key ingredients, particularly proteins, hydrocolloids, and lipids, in achieving desirable structural and sensory properties. It also discusses the recent innovative approach based on well-defined shear flow that can produce fibrous, anisotropic structures from plant-based biopolymers using either a cone–cone device (Shear Cell) or a concentric cylinder device (Couette Cell). This innovative method creates fibrous structures under moderate conditions with low shear forces, resulting in a low specific mechanical energy input. Hence, this review provides insight and knowledge about shear cell technology as well as the significance of ingredients in structure development.