Gilles Maller, VP Sales & International, and Olivier Drean, Asia Pacific Director will represent Clextral at the Asia-Pacific Agri-Food Innovation Summit from October 26th to October 28th, in Singapore at the Marina Bay Sands Expo & Convention Centre.

Gilles will participate to the panel « New Trends in Plant-Based Protein: Advancing Processing for Localised Taste & Texture » on Friday, October 28th at 13:35pm and Olivier will animate a virtual round table entitled « How is the Plant-Based Gold Rush Impacting Product Design & Market Growth? » on the same day at 11:25am. 

Many topics to be discussed:

• Market development
• Innovation regarding plant-based seafood
• The way to improve the processing of plant-based protein products
• Hybridisation to improve the sensory properties of applications
• Localized applications for Asia-Pacific area
• Food safety, quality and authenticity

Extrusion, Expertise, Excellence

Clextral is a pioneer in twin-screw extrusion for plant-based foods. We created two processes, the texturized vegetable protein (TVP) for dry analogs and the high moisture extrusion (HME) for wet analogs.

Our hybrid twin screw extruders enable our customers to process both TVP and HME foods with minimal changeover. 

Seafood and meat analogs

Through extrusion technology, our customers can produce meat and seafood analogs and replicate the mouthfeel and the texture of animal protein products. A large selection of plant-based sources (soybeans, pea, mung beans, lupine, etc…) can be processed with our technology. 

Thanks to 25 years of experience in these applications, we constantly innovate in order to offer more diverse textures and higher throughput.

So join us at this event to learn about the latest technologies to create high value plant-based products!