Our team is highly experienced in development of extrusion processes for dry texturization of plant proteins and their further application into innovative food products. We are open for development in collaboration with our customers to meet specific product requirements.
Texturized vegetable proteins (TVP)
Snacks & Cereals
- Expanded (puffed snacks)
- Compact (crispy toppings, content in bars, granola)
- Binders (starch or protein)
- Modifications of flour properties