Coperion

Coperion introduces new extrusion unit

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Cultivated Meat

Coperion Introduces “Texture Solutions” for Plant-Based and Cultivated Meat

Coperion, a leader in compounding and twin screw extrusion equipment and systems for alternative proteins, has developed an innovative texturizing unit for its extruder to help manufacturers mimic animal flesh more easily. Called the MEGAtex S7, Coperion’s new equipment is mounted at the discharge of the ZSK Food Extruder, allowing producers to switch between making texturized vegetable proteins (TVP) and high-moisture meat analogs (HMMA). TVP and HMMA products are manufactured using accurate feeding systems and a food extruder. When the melt discharges from the extruder, the setup significantly differs. While TVP is released and directly cut at the nozzle plate, HMMA requires a special cooling die. In the cooling die, the material is cooled down and forced into a laminar flow, creating a meat-like structure. Extrusion …

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Alpha Foods is using HME in a different way to make meatier plant-based chicken.

Image courtesy of Alpha Foods
Meat- and Fish Alternatives

Alpha Foods Unleashes the Power of HME Technology to Make the “Most-Meat Like” Plant-Based Chicken Strips

California-based Alpha Foods, a popular plant-based brand known for its frozen burritos, wraps, tamales, and nuggets,  launched plant-based Homestyle Chik’n Strips last year to cater to consumers from vegans to flexitarians to meat lovers. The company, now part of the The LIVEKINDLY Collective, says that its plant-based chicken strips shred, taste, and cook just like chicken and describes them as the “most meat-like” plant-based chicken.  To satisfy consumer demands for a plant-based product that provides a meat-like eating experience, the company leverages High Moisture Extrusion (HME) technology but uses a unique processing approach.   Alpha Foods explains that its HME method mixes and cooks soy and wheat in an extruder at specific temperatures. Through this process, the plant proteins melt and fold into strands that resemble the fibers responsible …

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Coperion extrusion seminar

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Manufacturing & Technology

Coperion’s Food Extrusion Seminar Taking Place Again This November 

Coperion’s Food Extrusion Seminar on the latest technical developments and trends in twin screw food extrusion will take place in Stuttgart, Germany, on November 9 and 10, 2022. In this seminar, participants will learn the basics and trends of twin screw extruders for food production and will master how to assemble screw elements in a practical session. In an additional Q&A session, Coperion’s experts will explain the entire extrusion process details, from feeding, processing, and pelletizing to drying and conveying. The seminar’s topics address the needs of production and development department employees that work with food extrusion or twin screw extruders regularly. The seminar is intended for product and process development staff and plant and manufacturing engineers. Participants should be familiar with food composition and …

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John Sheehy, Global Account Manager Plant-Based Foods © Coperion
Manufacturing & Technology

Coperion Discusses Highlights of 2021, Including Development of Innovative New Food Extruder

Industry-leading compounding and extrusion company Coperion has spoken to vegconomist about its highlights of 2021. Among them is the development of a new food extruder that could simplify the production of plant-based meats. The two techniques most commonly used to produce meat alternatives are texturisation and high moisture extrusion. However, these techniques previously required two different types of machinery. In 2021, Coperion created a new hybrid version of its ZSK Food Extruder, featuring an adaptor solution that allows for easy switching between the two processes. The new food extruder eliminates the need to have two types of equipment. Following this innovation, Coperion won third place at the Stuttgart Innovation Award in November. Meanwhile, the company’s WYK-CIP diverter valve was certified by the USDA for use …

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