The Protein Community event: Texturization

TPC partners or on invitation only

Texture is essential for the future of plant-based meat, dairy and fish. To encourage meat-, dairy- and fish-loving consumers to adopt a more plant-based diet, the mouthfeel and texture of plant-based variations must be at least as appealing as those of animal products. In recent years, mouthwatering progress is already made and we can't wait for more. That is why TPC is organising the acceleration session: "Texturization: Creating Tasty Plant-Based Food.''

On February 15, at SmaakPark in Ede, 4 key-note speakers will share their experience in texturization trends & techniques, such as fermentation and Shear Cell Technology. Furthermore, there will be a spectacular live demo in High Moisture Extrusion (HME) by Future Foods. There is also a possibility to join this event online, via a live video link. See the full program below.  

This event is exclusively for TPC partners. All TPC partners have received an email invitation with a registration link. Are you interested in joining but not a member of the TPC community? Please contact Leo Koning.

This event is organised in cooperation with “The Foodvalley Region”.   


Leo Koning, TPC Community Manager at Foodvalley NL
Welcome by the Foodvalley Region

Deep dive into:
1. Fermentation for Beasty flavors and Cheesy textures.
SmaakPark, Christian Weij, Fermentation
A natural way of texturization and creating flavor that has been used for ages. Christian dives into this process and explains how fermentation can help in creating meat-like flavours and different textures, like cheese and spreads textures.

2. Plant Protein Texturization Challenge: live 'cooking' with ingredients
Future Foods BV, Henk Hoogenkamp, High Moisture Extrusion (HME)
Do you know what High Moisture Extrusion (HME) can do for your ingredients and products? TPC partners are more than welcome to bring ingredients which will be processed live in a High Moisture Extruder by Future Foods.

3. Unique textures based on multifunctional fruit Fibers and Pectins
Herbafood Ingredients GmBH, Noa Bastiaans, Fibers and pectins
Herbafood Ingredients GmbH is a producer of high-quality multifunctional food ingredients of plant origin. Discover how fruit fibers and pectins can enrich the textures of plant-based products.

4. Whole-cut specialities with remarkable texture, taste and juiciness from Shear Cell Technology
Rival Foods, Birgit Dekkers, Shear Cell Technology
Shear Cell Technology combines heat, pressure, and a low shear force to turn a variety of plant-based ingredients into juicy protein products. This results in a completely new plant-based eating experience.

Networking (exclusively on-site)
Christian Weij, owner of SmaakPark and well-known for his innovative cooking skills, will prepare plant-based snacks during the network session, partially based on ingredients provided by TPC partners.



Confidental Infomation