Technical / White Paper

Towards a new generation of Texturized Vegetable Proteins

Format: PDF file | Document type: Technical / White Paper

Towards a new generation of Texturized Vegetable Proteins

Related categories: Meat, Protein

By 2050, the global food demand will increase by approximately 70%. With growing middle-classes correlated with meat consumption, sustainable alternative to meat are now urgently needed.

In this paper, we explore new alternatives to soy beans to create quality meat-like products. Study developed in collaboration with the Swiss Federal Institute of Technology (ETH).

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World leading company in grain and plant processing technologies. Our extrusion technologies are available for dry and wet textured products. Our labs worldwide allow customers to experiment manufacturing processes. 

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