#Changemaker: how about a cultivated TVP fish or meat burger?
With the protein transition, both more sustainable plant- and animal-based solutions are advancing. We excitingly met Tobias Gaiser and John Sheehy from Coperion who have key technology and know-how for the protein transition. We had a very insightful talk at Anuga FoodTec about the future of protein.
Among other processes, Coperion specializes in industrial extruders with their expertise in making texturized vegetable proteins (TVP) and high-moisture meat analogs (HMMA). They also have know-how in precision fermentation and other key processes for making cultivated meat.
John, who is the Global Key Account Manager for Alternative Proteins, took the time to detail all the varieties and making processes of plant-based and insect protein in addition to cultivated meat. He explained that cultivated meat can not always compete with real meat in terms of texture and flavor. Therefore it is now being mixed with TVP, which has a special very meat-like texture. “The extrusion process creates these specific fibers within the TVP,” adds John. These products should reach the market within a few months.
Tobias explained that TVP can be made from soy, pea, or wheat protein, but the list of alternatives is growing over time. Therefore the possibilities are endless. He emphasized that being plant-based is not just a statement, but many of their employees actually follow that course.
We’re grateful for this talk with Coperion and are enthusiastic to see what innovations are coming our way in the protein revolution!
