Application Note: Small scale extrusion solution for meat analogues
Learn how the challenge of developing fibrous meat-like structures from vegetable proteins can be successfully made using lab-scale extrusion.
To get consumers to accept meat analogues based on vegetable proteins, it is necessary to improve the mouthfeel of such products. Meat analogues require a certain texture and appearance to feel like real meat in the mouth, and to ensure a similar eating experience. The ideal solution for the mouthfeel challenge is utilizing a twin-screw extruder process to generate a fibrous, structure similar to real meat.