On demand: Alternative Proteins – Processing and Rheological Characterization

The development of plant-based meat alternatives has become a rapidly growing area in the food industry. A key factor for consumer acceptance is the ability to replicate the familiar texture and taste of animal-based products. To achieve this, it is essential to understand and control the techno-functional properties of the protein ingredients used in these products.

In this webinar, we will delve into the latest extraction technologies and analytical methods used to isolate and refine functional plant proteins. These technologies are critical for producing high-quality ingredients with specific structural and functional characteristics. We will explore how these proteins can be tailored and optimized for use in extrusion-based processing, a common method for creating meat-like textures in plant-based products.

A particular focus will be placed on the rheological behavior and techno-functional performance of selected plant protein ingredients. Through a selection of case studies and experimental results, we will illustrate how these properties influence the processing behavior and final product quality—ultimately contributing to the development of tasty, affordable, and sustainable meat alternatives.

Join us to gain insight into the science behind alternative proteins and learn how a combination of processing expertise and rheological characterization is shaping the future of plant-based foods.

Our special guests (please find bios below):

• Dr.-Ing. Xiaoai Guo
  Head Centre of Food Physics & Head Structure + Functionality
  German Institute of Food Technologies
• Dr. sc. ETH Volker Lammers
  Head of Department Process Engineering
  DIL Technology GmbH