Extrusion of High Moisture Texturates with Spent Grains 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 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. Others choose not to eat meat or animal products 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 food production.

This is also the case with spent grains, for example. Spent grains are created in the brewing process during mashing when the crushed malt is heated with water. During heating, solid components are formed, which are called spent grains. In the further course of the process, this spent grain is no longer usable for beer production and is separated from the liquid components, the brew. A large proportion of the spent grains are used as animal feed.

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