This image has an empty alt attribute; its file name is Logo-SFIDC-1-1024x221.jpg
The Good Food Institute Logo

Clextral will organize a webinar with The Good Food Institute and the Saskatchewan Food Industry Development Centre Inc (Food Centre), about « Extrusion and Transformation of Plant Proteins » on April 30th, 2021 between 11 AM and 1:30 PM (EST). 

Join us to learn form several experts in the plant-based field. After each presentation, there will be live Q&A sessions.

Please register by April 28th to guarantee your entry. Free webinar but registration mandatory*. 

Discover the program

Food Centre Logo

Ricky Lam – Manager & Scientist, Ingredient Innovation

“Raw Material Selection” (11:05-11:40 AM)

Food Centre Logo

Sara Lui – Manager, Product Development

“Plant-based Meat Product Development Opportunities” (12:25-1:05 PM)


Julie Prost – Pilot Plant Manager & Process Engineer

“Plant-based Meat Analogues by Extrusion” (11:40 AM-12:20 PM)

The Good Food Institute Logo

Zak Weston – Foodservice & Supply Chain Manager

“Market Trends and Opportunities in Plant-Based Meats” (1:05-1:30 PM)

There is a growing demand on the market for plant-based meats. Consumers are seeking for alternative proteins to integrate into their food. With Clextral twin screw extrusion technology, you can create foods that have the taste, the texture and the visual appeal of animal proteins. Those products can be used as ingredients for vegetarian/vegan dishes or used for ready-to-eat prepared meals.

Extruded fibrous proteins present many advantages in regard to health. Indeed, they are cholesterol-free, low in fat, high in protein and fiber content and also rich in nutrients. These vegetable proteins are made from plants such as soya, cereals, pulses (peas, beans, lentils, lupine), sunflower or even insects and mycoproteins…

Different types of legumes and cereals on white background, top view. Organic grains

So, with this event you will have the possibility to learn all the process from ingredients selection to processing techniques. We will also talk about the best practices in processing plant-based meats and meats analogs. 

If you are interested, click here to register. You can also visit the websites of all the organizers to learn more about their work : Saskatchewan Food Industry Development Centre Inc (Food Centre), The Good Food Institute and Clextral.

*Clextral and SFIDC reserve the right not to accept a registration. You will be informed about this decision by email upon registration.