The Latest Technological Innovations in Plant-Based Food Processing
)
The following is reproduced with kind permission of Bright Green Partners, a global consulting house focused on alternative proteins. Bright Green works with food and biotech companies and governments to help them navigate the emerging plant-based, fermentation-derived, and cultivated meat and dairy industries. Services include strategy, innovation, and operational consulting, and we guide our clients from initial market exploration to large-scale production.
In the world of food processing, extrusion technology has been a staple for decades. The process involves pushing ingredients through a die to create a continuous shape, making it ideal for producing food at scale. High-moisture extrusion has developed this technology even further, enabling plant-based food manufacturers to emulate the tender, chewy texture of meat and seafood.
While extrusion has certainly broadened the horizon for alternative proteins, there are plenty more innovative technologies emerging that are taking plant-based food processing to the next level. These include ohmic heating, shear-cell technology, 3D printing, and electrospinning and they have given companies the opportunity to create authentic products with unprecedented precision and speed.
In this article, we’ll explore the latest innovations in plant based food processing and highlight some of the alternative protein companies that are leading the way in their adoption.
)
)
)
){kind=logo}
)
)
){kind=logo}
)
.png/fit-in/500x500/filters:no_upscale()){kind=logo}
)
)
)
)
)
)
)
){kind=logo}
)