January 11, 2023

TPC partner event “Texturization: Creating Tasty Plant-Based Food”

On 15 February 2023 from 14:30 – 17:00 CET, an exclusive The Protein Community (TPC) partner event is organized: “Texturization: Creating Tasty Plant-Based Food”.

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 this acceleration session.

Five speakers will share their experience about texturization trends & techniques, such as fermentation and Shear Cell Technology. This event includes a spectacular live demo in High Moisture Extrusion (HME) by Future Foods.

This TPC event will be hybrid and physical networking starts at 17:00. TPC partners are most welcome to attend our event at SmaakPark in Ede, the Netherlands. This event is organized in cooperation with “The Foodvalley Region”.

All TPC partners received an invitation with a registration link via e-mail. You can also register via our online community Foodleap. Please indicate at registration if you want to attend this event on site or online. Note: there is room for approximately 60 people on site. First come, first serve. For participants attending the event online, a live video link will follow.

Programme

  • Walk-in with drinks
  • Opening
    Leo Koning, TPC Community Manager at Foodvalley NL
  • Welcome by the Foodvalley Region
  • Deep dive into:
    • Meat Angus, a ‘whole different animal’ created by Redefine Meat
      Redefine Meat, Rene Van Den Cruijsem, 3D-printing
      How the steaks of Redefine Meat made a big impression on chefs across Europe, in only 12 months.
    • 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. If you are interested to supply your ingredients, please send an e-mail to sylvia.raijmakers@foodvalley.nl, at the latest by 27January.
    • 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.
    • 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.
    • 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.
  • 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.

Please note: this event is exclusively for TPC-partners and for relations from the Regio Foodvalley. If you are not a TPC-partner but would like to attend this event, please send an email to leo.koning@foodvalley.nl

TPC partner event in cooperation with: