New technology helps produce meatless food
May 2, 2011
by Jeff Gelski
TAMPA, FLA — Clextral Inc. has introduced food processing technology designed to make meatless foods that mimic the appearance, flavor, texture and mouthfeel of meat yet contain no hormones, cholesterol or saturated fat, according to the company, a Tampa-based manufacturer of twin screw extrusion food processing equipment.
Clextral’s twin screw extruders transform plant protein mixtures into meat, poultry and seafood analogs in chunks, slices, shreds or custom shapes that then may be incorporated into soups, sauces, stews and entrees. Creating ethnic foods such as fajitas, egg rolls, Stromboli and steam buns is also possible.
“We’re producing healthy alternative proteins that give consumers the meat meal experience in a high fiber, low fat, nutrient rich form that lets them feel good about their choices,” said Anne-Sophie Le Corre, process manager for Clextral, Inc.
Three categories of plant protein foods are offered with variations possible within each category. Vegetarian with gluten may combine soy, gluten and other plant protein sources. Vegetarian gluten-free is another category. Vegan, the third category, may combine any type of plant protein but cannot have any dairy components.
“We offer food processors several alternatives in designing meatless foods,” Ms. Le Corre said. “We can develop unique products for processors or they can purchase the rights to produce an off-the-shelf food that we have created. We also assist in further processing to adapt products to a client’s specifications, or the processor can do this in-house.”
Clextral also offers R.&D. facilities for product design and testing in Tampa and in Firminy, France.