Technical / White Paper
Towards a new generation of Texturized Vegetable Proteins
By 2050, the global food demand will increase by approximately 70%. With growing middle-classes correlated with meat consumption, sustainable alternative to meat are now urgently needed.
In this paper, we explore new alternatives to soy beans to create quality meat-like products. Study developed in collaboration with the Swiss Federal Institute of Technology (ETH).
About Bühler
World leading company in grain and plant processing technologies. Our extrusion technologies are available for dry and wet textured products. Our labs worldwide allow customers to experiment manufacturing processes.
