Christian Zacherl, Fraunhofer IVV - Plant based proteins for meat alternatives
How can customised meat alternatives be produced from plant-based raw materials? In his presentation, Christian Zacherl from Fraunhofer IVV will show how modern extraction processes can be used to obtain functional proteins and dietary fibres from pulses, oilseeds and side streams.
These are then transformed by extrusion processes into fibrous, meat-like textures, ideal for tasty, juicy and protein-rich meat alternatives. Find out how to create highly functional, sensory neutral ingredients that are perfect for clean label products and the opportunities this presents for the meat industry.
Further information can be found in our press kits.
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