Production of meat substitutes with wet extrusion

By extruding protein-containing raw materials such as soybeans and using extrusion, meat replacement products can now be produced. The TwinLab-F 20/40 can be used to process raw materials especially from alternative protein sources like pulses and achieve the desired product properties such as texturing. The application guide describes a detailed structure and execution of an appropriate extrusion.

TwinLab-F
TwinLab-F

Application manual – Production of meat substitute products via wet extrusionDue to changes in consumer behavior with regard to animal source foods and a constantly growing world population, the food industry is being challenged to offer alternative protein sources. In Germany, for example, the number of people who do not eat meat or do without animal products altogether is continuously rising. The reasons for these consumer groups include, on the one hand, health and ethical aspects, but also the accompanying environmental destruction and its consequences.

Application Cooling Die
Production of meat analogs by high-moisture extrusion with the Brabender TwinLab-F 20/40

In order to increase the range of meat replacement products on offer, the goal is to texturize vegetable proteins and thus give them a meat-like structure. The extrusion of protein-containing raw materials such as soybeans and the use of extrusion technology have now made it possible to produce meat substitutes. The corresponding extrudates have a fibrous structure and/or texture, which corresponds to the texture of real meat. One possible subsequent processing method for the extrudates is shredding the products, adding additives such as spices and adhesives, and then pressing them together to make burger patties.

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Application manual


Production of meat substitutes with wet extrusion

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Language: English
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