For the 20th anniversary of the Bridge2Food Plant-Based Foods and Proteins Summit Europe, Brabender is one of 50 exhibitors: More than 500 experts from the plant-based foods and proteins sector will come together in the Netherlands in Ede/Wageningen from 21 to 23 June.

“At our booth, visitors will have the opportunity to learn about analytical methods for testing the processability of plant-based proteins as well as lab-scale extrusion, including meat substitutes”, says Jessica Wiertz, Manager Applications at Brabender.
Brabender will be exhibiting the ViscoQuick viscometer at the booth. The device measures the viscosity of different fluids under variable shear and temperature conditions. In addition, the cooling behaviour of different materials as well as the gelatinisation behaviour of starch and starch-containing products can be measured.

Determining the viscosity of puddings made of plant-based drinks

One of the latest applications at Brabender is the investigation of the viscosity of puddings based on vegetable drinks: “We used the ViscoQuick to investigate the influence of vegan drinks on the properties of starch in puddings”, says Markus Löns, Business Development Manager Food & Feed at Brabender.
The advantage of the device lies in the measurement of the viscosity behaviour of starch and flours after gelatinisation at low temperatures, such as room temperature. Cooling with the ViscoQuick is also faster and better compared to other laboratory devices, as the cooling phase with other devices has so far ended at 50 °C for most measurements.