Extrusion of High Moisture Texturates with Breadcrumbs as a Sidestream
The use of side streams from food production has a significant influence on the texturing of vegetable proteins during extrusion. This report provides insights into key elements while also emphasizing the importance of High Moisture Extrusion.
Reduction in the consumption of meat and also other animal products continues to increase. More and more people are going vegetarian or even vegan. The reasons vary: some people are concerned with animal welfare; others believe that going meatless is a healthier way to eat, while others choose not to eat meat or animal products in order to protect the environment.
As different as the reasons are, they all have one thing in common. The proportion of meat analog products is rising sharply. However, those who give up meat products do not have to give up taste. There is now a wide range of meat analog products that are in no way inferior to the original in terms of taste or texture. From burgers to lasagne, it is now possible to create a varied diet without animal products.
A wide variety of raw materials or combinations of raw materials can be used, for the production of meat analogs. Another way to reduce the ecologic impact of nutrition is to reduce or reuse waste in the food production. This is also the case with dry bread. A large amount of stale bread is used as animal feed or simply thrown away. It is possible to grind dry bread and use it as a sidestream product in meat analogues. In our application example, breadcrumbs were used directly.
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