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.
