Vegan meat substitute products are important foods on supermarket shelves and the demand is increasing: This is because the world’s population is growing steadily, and with it the challenge for the food industry to sustainably secure global nutrition. Meatless alternatives to animal products consist of legumes, such as faba beans, lentils and peas. These raw materials are plant-based protein sources and need to be characterized, as efficient product development is critical to the success of the product. Brabender GmbH & Co. KG and NETZSCH-Gerätebau GmbH offer a seminar on “Plant based Food – Extrusion & Analytics as success factors for your product development”.
Practical experiments and guest presentations
The first part of the English-language seminar will include lectures on the analysis of plant-based raw materials, extrusion on a laboratory scale and the development of meat substitutes. For example, a guest presentation will provide insights into the High Moisture Extrusion process. In the second part of the seminar, participants will work in the laboratory, learn about different analytical methods and perform extrusion trials. Interested participants are invited to attend this exciting seminar on Tuesday, 23 May and Wednesday 24 May, 2023.
There will be a balance between science and practice with presentations by representatives of the organizing companies, as well as guest lectures and practical experiments with various devices and materials. Before and after the event, individual experiments will be offered under confidentiality. The number of participants in this seminar is limited. The official registration deadline is 15 May, 2023. The event will take place under the hygiene regulations in force on the date.
