From Fiber to Chopped Structure

Minced-meat-like products made from alternative proteins present unique texture challenges. They should be light and juicy, yet retain their shape and structure when cooked. At the same time, consumers expect a pleasant mouthfeel and a texture that is as authentic and meat-like as possible. Our FiberFlow technology makes it possible to specifically combine these requirements.

During high-moisture extrusion, fibrous protein structures are formed, which are then processed using our cutting technology to create a texture similar to ground meat. This allows us to develop ground meat textures with appealing sensory characteristics for a variety of applications.

At our “Proteins of the Future” Technology Center in Quakenbrück, we can conduct product and process tests ranging from pilot-scale trials to the preparation for industrial production. Our team supports the development process from initial feasibility studies and formulation trials through to the optimization of process parameters. We take into account early on how the developed processes can be scaled up for industrial production. Our technological infrastructure enables us to examine the entire process chain, from the selection and preparation of raw materials through high-moisture extrusion to the grinding and further processing of the resulting protein structures.