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High Moisture Meat Analogues

Baker Perkins’ twin-screw extrusion technology can be used to process high moisture fibrated Texturised Vegetable Protein (TVP).

High Moisture Extrusion Cooking (HMEC) offers a much improved fibrous consistency and texture than conventional Low Moisture Extrusion Cooking (LMEC). The texture of HMEC TVP convincingly replicates the natural structure and mouth-feel of meat.

Baker Perkins’ SBX extruders can process a variety of different proteins including soy, pea and wheat; beans, lentils and other pulses can also be used.

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