Introduction on high and low moisture extrusion of plant proteins

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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 characterization 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
    • Texturized vegetable proteins
    • High Moisture Meat Analogs (HMMA)
    • Range of textures with modular die design
  • What mechanisms govern the formation of meat-like product structures
  • Characterization 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.

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About the presenter:

Valerie Pietsch is a trained food technologist (Dipl.-Ing., Technical University of Berlin) and holds a PhD from the Karlsruhe Institute of Technology in the field of food extrusion processing. In January 2019, Valerie Pietsch started working as application specialist at Thermo Fisher Scientific, Material Characterization in Karlsruhe, Germany. As part of her work, she focuses on the development of extrusion process solutions for customers in the food industry.


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