High-Moisture Meat Analog Extrusion

High moisture extrusion is considered as key technology for producing plant-based meat. It presents a continuous process comprising a high range of adjustable parameters that allow to achieve different textures. To obtain plant-based products with a texture perception similar to meat, the aim of extrusion is to impart an anisotropic, fibrous and gel-like structure into plant proteins. 

About the Presenter

Dr. Valerie Stahl began her food technology journey in 2007. She specialized in food extrusion, completing her PhD on high moisture extrusion and plant protein reactions at Karlsruhe Institute of Technology. Recognized with multiple awards for her work, she now serves as an application specialist at Thermo Fisher Scientific, focusing on pioneering innovative extrusion processing solutions for the food industry.