Twin-Screw Extrusion Helps Processors Achieve the Right Textures for Plant-Based Meats
Meat substitutes are made of fibrated vegetable proteins that are directly extracted from plants including soy, cereal grains and pulses
New vegetarian meats made with twin-screw extrusion are gaining popularity as more food processors discover the versatility of this technology to transform plant proteins and other raw ingredients into consumer-approved meals.
“Extruded vegetable meats are a growing segment of the meatless market because of recent advances in ingredient and process technology. Today, we can mimic the characteristics of red meat, pork, chicken and fish—including appearance, texture, color and flavor,” says José Coelho, president, Clextral Incorporated, Tampa, Fla.