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food Marketing & Technology 1/2021

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food Marketing & Technology is the international magazine for executives and specialists in the food industry.

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Processing they are processed inside the extruder, the plant-proteins are denatured due to shear loading and the increase in temperature, which re-aligns them into long fibers. The cooling die is a vital attachment to the extruder. As the restructured protein flows through the cooling die, phase separation results in a fibrous and layered structure, which is then cooled to a solid product exiting the cooling die. This meat substitute, typically a rectangular slab due to current cooling die designs, can then be further processed to create diverse products such as ground meat, pulled pork, burger patties and chicken pieces. The cooling die is also the main bottleneck in the high-moisture extrusion process. Until now, the throughput has been limited to 500 kg/h, making it difficult for the industry to keep up with consumer demand and to compete with the high volumes produced by the meat industry. To address this, Bühler is excited to announce the launch of a new high performance cooling die, the PolyCool 1000, with a throughput of up to 1000 kg/h. This novel solution is unparalleled in the industry and will revolutionize the production of sustainable meat alternatives and other protein products. With the ability to double throughput on one line, the cost per kilogram of product becomes much cheaper, allowing producers to reduce the sales price and reach more consumer markets. Bühler, as a complete solution provider for the meat substitute value chain, is heavily engaged in innovation in this area. Specializing in both dry and high moisture extrusion, Bühler enables its customers to find solutions with their customized recipes in order to achieve the desired layered and fibrous texture, like that of meat. Bühler’s application centers located in Minneapolis (USA), Uzwil (Switzerland), Wuxi (China), and soon in Singapore, enable customers to carry out trials for recipe and process optimization with the expert support of Bühler’s technology team. In order to cater to the growing demand, plantbased meat producers need to increase the throughput of their processes. Bühler’s unique solution of a cooling die with a throughput of 1000 kg/h makes it the market leader among state-of-the art technological solution providers. In addition to extruder systems and cooling dies, Bühler provides solutions for pre-processing of the material using pre- conditioners. These pre-conditioners can provide an additional retention time for the raw ingredients which might be needed to stimulate certain physicochemical reactions, improving the functionality of the recipe components. Bühler has several partnerships with downstream processors of the extruded product, thereby supporting customers in finding the full bean-to-burger solution. Technological advancements in the meat substitute segment have prompted numerous start-ups to launch in this market. According to the GFI report quoted above, USD 457 million was invested in the plant-based sector in 2019 alone. Hence, the growth in this segment is an indicator of the growing interest from consumers for such products. Popular and futuristic protein sources for meat substitutes: Current popular plant-based meats in the market are produced from soy or pea protein-based recipes. For highmoisture extrusion for example, basic products can be formulated by mixing 33% soy protein concentrate with 66% water, or 45% pea protein isolate with 55% water in the recipe. The extrusion conditions also differ depending on the recipe. Typical temperatures need to reach up to 145-150 °C when extruding soy protein concentrate, while for pea protein isolates, temperatures are in the range of 130-145 °C. The configuration of the screw elements are also adjusted depending on the protein sources in order to provide the necessary amount of shear loading inside the extruder. These process parameters are optimized thanks to experience and scientific understanding. Other protein sources gaining popularity more recently are chickpea, lentil, potato, fava bean, and mycoprotein, which all have great nutritional properties and can be used to produce meat-like structures. With the advancement of fermentation technology, single-celled proteins such as algae, yeast, and bacteria will become more important in the near future. In conclusion, scientists and industries around the world are continuously engaged in exploring the nutritional and functional aspects of alternative protein sources in order to make our protein value chain more efficient. Meat substitutes present an unparalleled opportunity for sustainability in our food systems. With the new PolyCool 1000, Bühler proves it is committed to leading the way in developing the best solutions for the alternative protein industry. fmt 28 food Marketing & Technology • February 2021

Processing Interpack and Components 2021 Canceled due to Covid-19 Restrictions In agreement with its association and industry partners as well as the trade fair advisory committee, Messe Düsseldorf has decided to cancel both interpack and components 2021, due to the restrictions related to the COVID-19 pandemic. The trade fairs were scheduled to take place from February 25 – March 3, 2021 at the fairgrounds in Düsseldorf, Germany. “We have made every effort to do justice to interpack’s tremendous importance for the processing and packaging industry, even during this pandemic – above all because we have received encouragement from the industry in support of a face-to-face event and have a tried and tested hygiene concept to protect everyone involved. Ultimately, however, feedback from our exhibitors has shown that the uncertainty is too great, and we are thus unable to host an interpack event that would meet the standards of a leading international trade fair,” explained Wolfram N. Diener, President & CEO of Messe Düsseldorf. “On November 25, the Federal Government and the German states decided to implement stricter measures in Germany, and to possibly even extend these measures into the New Year. This, unfortunately, does not give cause for hope that the situation will improve significantly over the course of the coming months. This will affect all Messe Düsseldorf events in the first quarter. We are now focusing on the next edition of interpack, which will take place in May 2023 according to plan, and which we will supplement with extended online offers,” added Diener. “For the industry, in-person meetings and live experiences are still extremely important, especially when it comes to complex technology. Both enable a direct market comparison, new ideas, leads and networks are created. Online formats only partially achieve this. We are now looking forward to a successful interpack 2023, where the industry can once again come together at its leading global trade fair in Düsseldorf,” added Richard Clemens, Managing Director of the VDMA Food Processing and Packaging Machinery Association. fmt > extruders > feeders > components > pneumatic conveying > complete systems Coperion’s ZsK Mv pLUs. Leading-edge teChnoLogy for food extrUsion. + Very gentle product handling for maximum quality + Hygienic design: open base frame, stainless steel + Less downtimes due to fast, efficient cleaning + Optimal accessibility + Screw speed up to 1800 rpm Coperion‘s ZSK food extruder is a top-quality product at the highest technical level. It is known for very gentle product food handling Marketing at maximum & Technology throughput • February rates. For 2021 further information about Coperion‘s ZSK Mv PLUS please 29 visit our website at Key No. 99395

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