MEALS & MEAL COMPONENTS: Constant Munching

April 1, 2001

Source: New Product News/GNPD & PF

In addition, more products are being eaten as a center-of-the-plate item that once were only accompaniments to meals, such as vegetable combos, traditional starch-based side dishes and soups.

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This webinar will focus on a series of ingredients that can be used – today – in functional beverages that deliver hot benefits like cognitive support, joint health, muscle gain, recovery, weight loss and more.

In this webinar, we will cover how you can utilize small scale extrusion to rapidly create a unique high moisture meat analog product through changing extrusion conditions and blending different types of protein.