Sustainable food production methods and a transition towards a circular food economy are viewed as important strategies to reduce the carbon footprint of agriculture and to feed the growing world population. The development of alternative protein formulations and the research on valorization of food side streams are integral to these strategies. But perhaps the most important prerequisite to achieving these goals is that sustainable food must fulfill consumers’ expectations regarding taste and texture.
This webinar series introduces you to extrusion technology, which is considered one of the most promising platforms for the development of sustainable food products. The series also covers rheological characterization, used to optimize the mechanical properties or sensory perceptions of sustainable food products to meet high customer expectations regarding taste or texture.
