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Shaping Texture: The Science Behind Plant-Based Extrusion

While demand for plant-based food continues to grow rapidly – driven by sustainability, health, and evolving consumer expectations – delivering products that truly convince consumers remains a major challenge.

In this webinar, we explore how extrusion technology enables the creation of realistic meat alternatives, from porous structures to fibrous, meat-like textures.

Based on real processing principles and application insights, the session will demonstrate how raw materials, process conditions, and extrusion technology interact to define final product performance.

Key topics:

  • Understanding plant-based product evolution: The latest trends in plant-based and alternative proteins
  • Extrusion as a key technology: Principles of twin-screw extrusion and how heat, pressure, and shear transform proteins
  • Texture creation: Protein denaturation, alignment, and re-aggregation, as well as the formation of anisotropic (meat-like) structures and the role of water, fat, and process parameters
  • HME vs. TVP: High-moisture extrusion (HME) for fibrous, juicy structures or textured vegetable protein (TVP) for porous, expandable structures
  • From lab to production: Why lab-scale extrusion is critical for product development

Join us to gain practical insights into creating plant-based products that meet both technical and sensory expectations.

Dr. Banu Sezer, Jens Müller (Language: English)
Dr. Banu Sezer, Jens Müller (Language: English)
Banu Sezer

Dr. Banu Sezer, Global Market Development Manager for Food & Feed at Anton Paar GmbH. She specializes in strategic growth for analytical, process, and quality control solutions in the food and feed industries. Dr. Sezer holds a BSc, MSc, and PhD in Food Engineering from Hacettepe University, Türkiye, and brings over a decade of expertise in quality control, production, and engineering.

Jens Müller

Jens Müller is an Application Engineer for Food and Feed Extrusion at Anton Paar TorqueTec GmbH, with a background in food technology. Since joining the company in summer 2021, he has been working closely with customers on extrusion processes and application development. Equally comfortable in customer trials as in technical development, Jens specializes in optimizing extrusion parameters and adapting solutions to meet specific product and process requirements.