Extra webinar - New at the Food Pilot: ‘High moisture extruder’

Because the webinar of November the 26th is fully booked, we organize this extra webinar.

FREE WEBINAR, 10TH OF DECEMBER, 10AM TO 11AM

The Food Pilot invested in a semi-industrial machine that is now available for pilot trials. This technique is used to texturize proteins of many different sources. The wet extrudate can then be processed into alternatives for burgers, nuggets or other snacks. In this webinar we focus on the principle of the HME technology, the conditions for the raw material, and properties of the extrudate. We give you the opportunity to ask questions.

This webinar can be interesting for suppliers of ingredients, producers of meat products or meat analogues or any other actor in the agrifood chain.

Please register here to receive the link to the webinar.

PROGRAM

10:00 Welcome

10:10 About the technology – Geert Van Royen

• Trend towards extruded food on our plate
• Principle of the technology
• Video demonstration of the equipment at the Food Pilot

10:30 Q&A

10:40 About the applications – Geert Van Royen

• Preconditions of the raw material: dry matter, protein content
• Properties of the extrudate
• Development of finished products
• Current research projects
• Next investments for a full pilot protein processing line

10:50 Q&A

11:00 End

For all your questions, Geert.VanRoyen@ilvo.vlaanderen.be

Dit event wordt gesteund door EFRO en HERMES.