High-moisture extrusion is widely used for producing fibrous, meat-like structures from plant protein ingredients at industrial scale. By combining thermomechanical treatment with controlled cooling, ...

In this interview, AZoM talks to Dr.-Ing. M. Azad Emin, Chair of Food Process Engineering at Karlsruhe Institute of Technology, about his team's research within the field of sustainable foods, and the ...

Consumers want more from plant-based meat alternatives, from taste to texture and affordability. Could understanding the extrusion process deliver on all three? After some years of rapid growth, the ...

Extrusion technology is one of the most promising technology platforms for the development of sustainable food products. This presentation will highlight the advantages of applying small-scale ...

Meet GreenProtein AI: the non-profit leveraging artificial intelligence and advanced machine learning to help innovators improve the texture of their plant-based meat products. Noa Weiss is an expert ...

Finnish foodtech company Happy Plant Protein aims to strengthen regional protein self-sufficiency through its technology, highlighting new value-creation ...

The Food Sensory, Characterization, and Novel Processing (FSCN) Center is a dynamic platform connecting the University of Delaware College of Agriculture and Natural Resources (CANR) with researchers ...

Thanks to their safety, ease of application and ability to administer a precise dose of an active pharmaceutical ingredient (API), orally disintegrating films make an appealing method of dosage. The ...