Meat analogs and plant proteins are growing every year in their demand by consumers. With more and more of these products coming to market, being able to create a unique meat analog is critical to standing out from the crowd. 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. Included will be demonstrations straight from the Brabender virtual laboratory demonstrating the capabilities needed to build your perfect product prototype.

Learning Objectives:

• Understand the basic extrusion setup needed to develop a high moisture meat analog
• Identify what process parameters in an extruder are critical to creating a high moisture meat analog
• Observe why protein blending is used and its quality effects for products and how it may be key to allergen-free meat analogs
• Be able to plan a product development path to bring your meat analog to market quickly