TAMPA, FLA. — Clextral USA, a manufacturer of extrusion equipment, has developed a processing line for vegetable protein texturization that produces softer, more flexible textures and may be used to produce large whole-cut meat alternative pieces. The result of the process are meat alternatives that may be equivalent to conventional meat or fish, according to the company. 

The company said its technology combines the principle of a shear-cell fibration process and the continuous extrusion process.

The process, the company said, begins with the protein material being cooked in the extruder, which continuously feeds the dynamic die. As a result, the structure of the fibers is different due to the shearing and cooling in the die.

The company will host a live demo on March 12th at its pilot plant in Tampa, Fla. To register, click here.