Whitepaper/App note

Webinar: Extrusion of plant-based meat

Posted: 15 September 2021 | | No comments yet

Valerie Pietsch, (Dipl.-Ing., Technical University of Berlin) presents an introduction to high and low moisture extrusion of plant proteins.

Demand for plant-based meat alternatives is increasing. Plant-based meats is one of the top food trends and is reaching global phenomenon status.  To support this movement, new plant-based meat alternatives need to meet consumer expectations in texture, mouthfeel and taste. Successful development of these foods can be achieved using twin-screw extrusion and the inclusion of characterisation analysis via SEM and rheology.

What you will learn during this webinar (45 minutes):

  • How twin-screw compounders are a flexible solution for the development of plant-based proteins
  • See examples, process setups and demonstrations of typical plant-based meat types produced via extrusion
    • Texturised vegetable proteins
    • High Moisture Meat Analogs (HMMA)
    • Range of textures with modular die design
  • What mechanisms govern the formation of meat-like product structures
  • Characterisation analysis examples
    • Qualitative analysis of product structuring via imaging (SEM)
      • Influence of the use of a breaker plate – flow profile
      • Influence of feed rate on product structure
    • Quantitative analysis of product texture via rheology
  • Tensile strength measurement via compression (Young’s modulus)
  • Structural strength with amplitude sweeps via oscillation
  • Optical analysis of thin layer amplitude sweeps

Who should attend:
Technicians, scientists, and researchers with an interest in food process development, food technology, food formulation, food research, food engineering, health food innovation management, pet food technology, protein technology, and quality control.

View our related content:

Whitepaper: An evaluation of meat analogue product characteristics

Application Note: Small scale extrusion solution for meat analogues

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