"How to Make Plant-based Foods with Extrusion" workshop
Processors are invited to learn about the diversity of new product opportunities in extruded plant-based foods at the “Twin-Screw Extrusion Workshop for Plant-Based Products” co-hosted by Clextral and the Saskatchewan Food Industry Development Centre (SFIDC) in Saskatoon, SK, Canada on May 15-16, 2019. Attendees will learn about innovations in plant-based applications, and hands-on demonstrations will show techniques to create foods from meat replacements to entrees, to protein snacks with high consumer appeal. “As consumers balance environmentally sustainable food choices with nutrition and health outcomes, innovations in plant-based food manufacturing are becoming increasingly important,” said José Coelho, president, Clextral USA.
A combination of classroom sessions, demonstrations and test kitchen tastings will give attendees a full understanding of the theory and practical considerations in processing plant-based foods, including: working with pulses, the impact of different raw materials, protein functionality, palatability and digestibility, and post-extrusion processing. Participants can discuss questions with food development and extrusion experts and network with other processors to gain new perspectives and knowledge about this rapidly growing market.