Name: Dr Andrea Araiza Calahorra 

Job title: Technical Director

Organisation: MicroLub

Alternative protein specialism: Plant-based meat

A career spent analysing the textural properties of food has led Andrea Araiza Calahorra to an innovation that could enable manufacturers to develop healthier and more sustainable products.

Andrea’s work as a postdoctoral researcher at the University of Leeds has helped advance the technology behind MicroLub, which uses plant protein and water scaffolds to replicate the sensory experience of fat, in particular saturated fat – without the health drawbacks.

“Fat in food provides more than taste – it’s a lubricant that enhances texture,” she explains, adding that the technology replicates these qualities by fine-tuning the interaction between proteins and polysaccharides – the building blocks of carbohydrates – that are already there in the food’s ingredients.

While the technology has the potential to be adapted to a wide range of products, it has particular applications for plant-based meat and dairy.

“The big problem with plant-based protein is they often have a very astringent property in the mouth. By restructuring them we are essentially getting rid of the astringency and developing something much more palatable.”

Developing clean-label products

Because the process involves restructuring existing ingredients through processing techniques that involve heating and mixing them in particular ways, it could have important benefits for manufacturers hoping to develop clean-label products with shorter ingredient lists.

This approach can also enhance nutritional profiles and the team is currently testing whether their technique can increase the protein content in foods while significantly reducing the use of saturated fats such as coconut oil. 

Early trials have shown promise, with the team finding they could replace up to 70% of saturated fat in a plant-based burger.

Although they haven’t yet carried out taste tests with a trained panel, informal tests with more than 100 staff and students have compared full-fat products with their fat-reduced versions and found most participants couldn’t tell the difference.

MicroLub has now been launched as a university spin-out and is a partner in the National Alternative Protein Innovation Centre (NAPIC) led by the University of Leeds, and Andrea has transitioned from research partner to technical director.

Delving into the science of taste

Originally from Mexico, she has a long-standing connection with the university, which she says has evolved into an exciting food science hub over the last decade.

She first came to Leeds to study for a Master’s in Food Biotechnology and later returned for a PhD in food colloids – mixtures of particles that impact properties such as food’s texture and shelf life – under Professor Anweshar Sarkar who is now leading NAPIC. 

Her research focused on developing special mixtures called emulsions – similar to how oil and water are blended in mayonnaise – that can ensure important health-boosting nutrients survive the journey through the stomach so the body can use them effectively.

Postdoctoral work, still based at the university, led Andrea to a project assessing the complex make-up of chocolate – exploring the relationship between oral sensory perception and quantifiable analytical measurements to uncover the science behind why, for example, one sample is perceived as ‘more creamy’ and another one ‘fattier’.

Her involvement in the international EAT4AGE project cemented her fascination with lubrication’s role as an overlooked solution to global food system problems. Here, she put her expertise to work helping develop more nutritious and palatable foods for older people.

Andrea explained that as ageing brings physiological changes, including altered digestive processes, tooth loss and reduced saliva production, that can significantly impact people’s sensory experience of food, in turn affecting their dietary choices and food intake.

“The project aimed to explore how reformulating food can address undernutrition, prevent muscle function decline, and enhance the overall health of older adults,” she said. 

This work led her to the technology behind MicroLub, which was originally developed for people suffering from dry mouth syndrome, which is caused by a range of factors. However, the team soon realised the technology’s potential as a fat substitute, thanks to its extraordinary lubricating capacity, could contribute to the development of more nutritious foods.

Ecological impact of conventional meat

Andrea says she’s driven by the opportunity to create a more sustainable food system.

“As a scientist, I’m very motivated by the challenge,” she said. “But as a human being, I’m very concerned about the ecological impact of meat products, and the consumption of oil crops such as coconuts – production isn’t sustainable to meet the amount we need.”

She remains optimistic about the future and believes consumers will demand that the food industry boost its sustainability credentials.

“People are becoming more informed and conscious of their health every day, and they’re also becoming aware of the impact of the food industry on resources. 

“They’re pushing the industry and scientists to create better products for their own health and for the planet, which is a good thing.”

Are you interested in getting involved in the science of plant-based food, cultivated meat and fermentation? Take a look at our resources or check out our science page.

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Author

Conrad Astley Communications Manager (English-language)

Conrad works across communications disciplines to drive a positive narrative for sustainable proteins in Europe.