Extrusion of High Moisture Texturates with Olive Stone Powder 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 ecological impact of nutrition is to reduce or reuse waste in the food production. However, a large proportion of the waste produced is not really waste at all but can be fed back into the food production process as a side stream.
This is also the case with olive stone powder. Every year, the processing of olives produces a considerable amount of olive stones. These are used as granules in cosmetic products or in various other applications as fillers or binders. However, once the olive stones have been ground into powder, they can also be used as a sidestream product in extrusion.
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