Plant-Based Food: Extrusion and Analysis
The rapid growth in plant-based foods has been driven by consumers seeking healthier food options and a desire to reduce the environmental impact of the traditional food industry. One aspect critical for continued growth and adoption of plant-based foods is the fast, affordable and accurate characterization of novel plant-based meats, dairy and additives.
We will discuss a portfolio of analytical instrumentation that helps to accelerate the formulation, development, production and quality control of novel, safe, shelf-stable and great-tasting plant-based foods. This webinar includes numerous application examples including single and twin screw extrusion, measuring the density, particle size, flow properties, and stability of plant-based meats, dairy products, and additives.
In this webinar, you will learn:
- Key techniques for producing and characterizing plant-based foods
- How to measure oxidation stability of plant-based food additives
- The importance of viscosity and rheology in the development of plant-based milks
- How particle size and zeta potential affect formulation consistency and stability
Presenter: Helga Gschwind
Helga Gschwind is a Market Development Manager with Anton Paar USA focused on developing new markets for analytical, process and quality control instrumentation within the food industry. She received her engineering degree in food science from the National University of Lujan, Argentina and has worked for over 20 years in the food and beverage industry in quality, production, and engineering areas.
