From Plant Protein to Product: Processing and Rheological Characterization

Plant-based meat alternatives are a rapidly growing area of the food industry. However, consumer acceptance still depends strongly on achieving the familiar texture, taste and eating experience associated with animal-based products.

In this webinar, we explore how functional plant proteins can be extracted, refined and tailored for food applications. Our experts will introduce relevant processing technologies and analytical approaches used to understand and optimize protein ingredients for extrusion-based processing and meat-like product structures.

A particular focus will be placed on rheological behavior and techno-functional performance. Selected case studies and experimental results will demonstrate how these properties influence processability, texture and final product quality.

Join us to learn how processing expertise and rheological characterization can support the development of tasty, affordable and sustainable plant-based foods.

Our Special Guests:
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

Register now and discover how analytical insight can help turn plant proteins into successful food products.