Extrusion and transformation of plant proteins

Clextral will organized a webinar in partnership with the SFIDC (Saskatchewan Food Industry Development Centre Inc.) and the GFI (Good Food Institute) about « Extrusion and transformation of plant proteins ». It will be on December 9th, 2020 between 11am and 1:30pm (EST). Register now if you are interested !

This event is an opportunity to learn from experts in the plant-based field because they explore:

  • sourcing and ingredient selection
  • extrusion processing of plant-based meats with clean labels from limited ingredients
  • product development opportunities
  • market trends

Extrusion is a leading and sustainable process to transform plant proteins into alternative meat, poultry and seafood products. It’s a growing market and the consumers are looking for tasty and healthy products. With this process, your products will have the texture, flavor and visual appeal that will convince the consumers. And it’s cost effective, scalable and sustainable. 

If you are interested by these subjects, you can discover the different informations about the presentations below :

11:05 – 11:40 : Raw Material Selection by Ricky Lam (MSc., PhD., Manager & Scientist, Ingredient Innovation) – Saskatchewan Food Industry Development Centre Inc. (Food Centre)

11:40 – 12:20 PM : Plant-based Meat Analogues by Extrusion by Julie Prost (M.Eng., Food Ind, Pilot Plant Manager & Process Engineer) – Clextral

12:25 – 1:05 : Plant-based Meat Product Development Opportunities by Sara Lui (MSc., Manager, Product Development) –Saskatchewan Food Industry Development Centre Inc. (Food Centre)

1:05 – 1:30 PM : Market Trends and Opportunities in Plant-Based Meats byZak Weston (Foodservice & Supply Chain Manager) – The Good Food Institute

At the end of each presentation, there will be a Q&A sessions with the experts. 

So if you have a project in the plant-based field or if you are just curious about this topic for the future, join us for this free webinar and click here to register.