New at the Food Pilot: ‘High moisture extruder’

    In this webinar we will demonstrate the technology and the applications of high moisture extrusion (HME). The demo is filmed in advance, and commented and discussed live with you.


    FREE WEBINAR, 26th of November, 10AM to 11AM

    The Food Pilot invested in a semi-industrial machine that is now available for pilot trials. This technique is used to texturize proteins of many different sources. The wet extrudate can then be processed into alternatives for burgers, nuggets or other snacks. In this webinar we focus on the principle of the HME technology, the conditions for the raw material, and properties of the extrudate. We give you the opportunity to ask questions.

    This webinar can be interesting for suppliers of ingredients, producers of meat products or meat analogues or any other actor in the agrifood chain.

    Please register here to receive the link to the webinar.


    10:00 Welcome

    10:10 About the technology – Geert Van Royen

    • Trend towards extruded food on our plate
    • Principle of the technology
    • Video demonstration of the equipment at the Food Pilot

    10:30 Q&A

    10:40 About the applications – Geert Van Royen

    • Preconditions of the raw material: dry matter, protein content
    • Properties of the extrudate
    • Development of finished products
    • Current research projects
    • Next investments for a full pilot protein processing line

    10:50 Q&A

    11:00 End


    For all your questions,


    Dit event wordt gesteund door EFRO en HERMES.


    Praktische gegevens

    26/11/2020 - 10:00 - 11:00
    Online webinar