BACK BY POPULAR DEMAND!
FREE Webinar - Extrusion and Transformation of Plant Proteins
April 30, 2021 | 10:00 AM - 12:30 PM (CST)
As consumers embrace alternative proteins, it is a race to market for plant-based meats. Extrusion can create foods with the taste, texture, and visual appeal of animal proteins…and the process is cost effective, scalable, and sustainable.
At this webinar, learn tools for success from experts in the plant-based field with live Q&A sessions after each presentation.
| AGENDA (10:00 AM - 12:30 PM CST) | |
| 10:00 AM | Introduction |
| 10:05 AM |
Raw Material Selection Ricky Lam, MSc., PhD., Manager & Scientist, Ingredient Innovation |
| 10:40 AM |
Plant-based Meat Analogues by Extrusion Julie Prost, M.Eng., Food Ind, Pilot Plant Manager & Process Engineer |
| 11:20 | Break |
| 11:25 AM |
Plant-based Meat Product Development Opportunities Sara Lui, MSc., Manager, Product Development |
| 12:05 PM |
Market Trends and Opportunities in Plant-Based Meats Zak Weston, Foodservice & Supply Chain Manager |
Live Q&A sessions will follow each presentation.
Pre-registration is required. Please click HERE to register before April 28th.
Our 2021 in-person workshop has been postponed and will be rescheduled for 2022! Stay tuned for a new date!
Workshop Location: Agri-Food Innovation Centre, 2335 Schuyler Street, Saskatoon, SK CANADA
The evolution of plant-based protein foods available in the market has occurred in part due to consumer expectations and awareness and advancements in food processing technologies. As consumers balance environmentally sustainable food choices with nutrition and health outcomes, innovations in plant-based food manufacturing is becoming increasingly important. This workshop will focus on diversity of plant-based protein applications produced using twin-screw extrusion.
AGENDA (subject to change)
| WORKSHOP DAY 1 - TOPIC / ACTIVITY |
|---|
| Nutrition and Digestibility of Plant-Based Foods |
| Milling |
| Dry Fractionation and Wet Isolation |
| Protein Functionality |
| Theory: Twin Screw Extrusion Technolgy |
| Mini Group Workshops - Texturized Vegetable Protein (TVP) Workshop 1: Demo Texturized Vegetable Protein (TVP) with Pulses Workshop 2: Functionality of Raw Materials and Impact in Extrusion Workshop 3: Post Extrusion Handling (TBD) |
| Evaluation and Discussion on Extrudates and Market Samples |
| Networking and Dinner Reception |
| WORKSHOP DAY 2 - TOPIC / ACTIVITY |
|---|
| Ingredients Consideration |
| High Moisture Extrusion (HMEC) Process |
| Texturized Vegetable Protein (TVP) Process |
| Plant-based Protein Food Product Development Opportunities |
| Mini Group Workshops Workshop 1: Demo High Moisture Extrusion Cooking (HMEC) Workshop 2: Product Development Test Kitchen – HME food applications sampling and opportunity discussion Workshop 3: Wear monitoring and extrusion screws functionalities |
| Trends in Food and Protein |
Please submit your expression of interest to attend the 2022 workshop to ensure you receive information once the date is set.
