Date: Thursday, 23 March 2023, 13:00 - 14:30
Language: Englisch
Registration:
Talk 1: Processing of protein in the production of New Food products
The most important ingredient of all New Food products is protein, mainly on plant base or from alternative sources. Extraction, hydrolysis and processing of the pulverized proteins in the final product require a higher sophisticated dispersion technology. Especially in the new food sector, no qualitative or sensory disadvantages are accepted in comparison to traditional foods. In the lecture, the special requirements are identified and the available technical solutions are presented.
Speaker:
Dr.-Ing. Hans-Joachim Jacob, Senior Expert Process and Applications,
ystral gmbh
Talk 2: New Protein Sources – Insect Processing
- Milling of insects as relevant process for food & feed applications.
- Wet milling in an early stage process for production of larvae paste.
- Dry milling in a final process step for fine grinding of high protein powder.
Speaker:
Dr. Christine Le Roux-Binder, Sales Engineer, Department Food & Pharma
Michael Krauss, Technical Sales Engineer, Food & Confectionery;
NETZSCH Grinding & Dispersing
Talk 3: Extrusion technology for the production of plant-based meat substitutes
The market for plant-based meat substitutes is growing steadily and offers great potential for companies. Extrusion can be used to manufacture these products from a wide variety of plant-based raw materials. With the technology of the ZSK food extruder, Coperion offers companies a comprehensive solution for the production of both dry extruded ("TVP") and wet extruded ("HMMA") meat substitutes.
Speaker:
Dr.-Ing. Patrick Wittek, Process Technology, Food & Pharma Extrusion,
Coperion GmbH
Registration:
