The Science of Alt Protein: From prototype to production — scalable technologies for protein texturization
Event description
The texture and taste of plant-based meat alternatives are key attributes for consumers’ acceptance. Additionally, a high level of manufacturing efficiency is required to make products affordable and successful in the long term. The transfer from prototyping to production scale is often recognized as a major challenge. Particularly, high-capacity solutions for the texturization of plant proteins using high moisture extrusion have long been considered a bottleneck. This talk will focus on a step-by-step approach to the development and process design of meat analogues. Robust extruder solutions at throughput rates of up to one metric ton per hour will be presented. Furthermore, industrial-scale methods downstream of the extruder are illustrated, including cutting, shaping, and marinating. Tasty examples of successful implementation will be provided.
Meet the speaker
Dr. Volker Lammers
HEAD OF PROCESS ENGINEERING, DIL TECHNOLOGIE GMBH
Dr. Volker Lammers is a food engineer with a focus on the development and implementation of innovative technologies for the sustainable production of high-quality foods. He studied Food Technology and Biotechnology at the TU Munich and completed his master’s course in 2011. Between 2012 and 2016, Volker worked as a research assistant at ETH Zurich, where he received his Ph.D. at the Laboratory of Food Process Engineering. In 2016, he joined the German Institute of Food Technologies (DIL e.V.) and currently leads the Process Engineering Department. The group focuses on industry-ready solutions in the field of extrusion, 3D printing, and other texturization technologies for plant proteins.
Upcoming events
View all events
Driving down costs for fermentation ingredients: Recommendations from techno-economic data
Join us for a webinar unpacking the cost competitiveness of fermentation-derived ingredients and how to reduce production costs based on insights from a new report!
Plant-Based Revolution! Climate Action Party
Join GFI’s Shayna Fertig, Senior Advisor to the President, and trailblazers from across the alternative protein ecosystem for a lively discussion on what comes next and how smarter food choices…
Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving session one
Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on July 8th at 11:30 am ET.
Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving session two
Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on July 8th at 10:30 pm ET.
The Science of Alt Protein: Cell cultures with seafood relevant marine species
Join us to explore research in cell culture techniques for two marine species relevant to the development of cultivated seafood.
Building Your Alt Protein Career
Discover academic and industry career paths in the alternative protein sector, and get inspired by real-world experiences and actionable advice from our guest speaker.
Building Your Alt Protein Career
Discover academic and industry career paths in the alternative protein sector, and get inspired by real-world experiences and actionable advice from our guest speaker.
Foods of the Future: Science and Engineering Approaches (Gordon Research Conference)
The focus of this conference is to bring the multi-disciplinary future food community under one roof with a singular focus: collaboratively advancing the science and engineering of safe and scalable…
