Proteins from other sources than meat (plants, legumes, microalgae, fermentation, insects etc.) are gaining popularity as the world is moving towards a more sustainable food supply. Whether you are a large or small company, working with hybrid products or solely with alternative proteins, we can help with product development, recipe formulation, shelf life determination, risk assessment, sensory evaluation and much more.
Hybrid products with meat and plant proteins
"Hybrid meat" is, in short, the term for meat with added plant protein and/or vegetables. The development of hybrid products is driven, among other things, by the fact that an increasing number of consumers want to reduce meat consumption to protect the climate, and in hybrid products part of the animal protein is replaced by plant protein.
We offer pilot scale extrusion of food and feed with an output of pasta, ready-to-eat cereals, snacks, pet foods, and textured vegetable proteins etc. In the proces, we experiment with the raw material and how it is exposed to heat and pressure. This makes it possible to design the final product so it obtains a certain density and porosity.