High-moisture extrusion is emerging as a cornerstone technology in the production of plant-based meat analogues. This advanced processing technique uses elevated water content to induce ...

High moisture extrusion (HME) technology is currently all about improving the texture of meat analogues. But it may also be the key to improving the nutritional profile of plant-based meat and seafood ...

High moisture extrusion is considered as key technology for producing plant-based meat. It presents a continuous process comprising a high range of adjustable parameters that allow to achieve ...

Baker Perkins has developed a twin-screw extrusion technology to process high moisture fibrated TVP (Texturised Vegetable Protein), which is commonly used as meat substitute. TVP is used both as a ...

Worldwide focus meat analogs keeps increasing to start producing vegetable protein non-cholesterol products containing essential amino acids. Extrusion is the best way to texture vegetable proteins.

IFF has unveiled SUPRO TEX, a shelf-stable textured protein made via low-moisture extrusion claimed to deliver “a texture to meat alternatives close to what a high moisture extruded product is able to ...

While plant-based meat sales have slowed significantly over the past year with many commentators blaming the inflationary environment, Daring - a premium brand deploying pricy high-moisture extrusion ...

Earlier this year, Pacific Northwest National Laboratory in Richland, Washington, announced that it took delivery of the second generation of its ShAPE, or Shear Assisted Processing and Extrusion, ...