Extrusion Workshops

BACK BY POPULAR DEMAND!
FREE Webinar - Extrusion and Transformation of Plant Proteins

April 30, 2021 |  10:00 AM - 12:30 PM (CST)

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As consumers embrace alternative proteins, it is a race to market for plant-based meats. Extrusion can create foods with the taste, texture, and visual appeal of animal proteins…and the process is cost effective, scalable, and sustainable.

At this webinar, learn tools for success from experts in the plant-based field with live Q&A sessions after each presentation.

speakers

AGENDA (10:00 AM - 12:30 PM CST)
10:00 AM Introduction
10:05 AM

Raw Material Selection

Ricky Lam, MSc., PhD., Manager & Scientist, Ingredient Innovation
Saskatchewan Food Industry Development Centre Inc. (Food Centre)

10:40 AM

Plant-based Meat Analogues by Extrusion

Julie Prost, M.Eng., Food Ind, Pilot Plant Manager & Process Engineer
Clextral

11:20 Break
11:25 AM

Plant-based Meat Product Development Opportunities

Sara Lui, MSc., Manager, Product Development
Saskatchewan Food Industry Development Centre Inc. (Food Centre)

12:05 PM

Market Trends and Opportunities in Plant-Based Meats

Zak Weston, Foodservice & Supply Chain Manager
The Good Food Institute

Live Q&A sessions will follow each presentation.  

Pre-registration is required.  Please click HERE to register before April 28th. 


Our 2021 in-person workshop has been postponed and will be rescheduled for 2022!  Stay tuned for a new date!

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Workshop Location:  Agri-Food Innovation Centre, 2335 Schuyler Street, Saskatoon, SK CANADA

The evolution of plant-based protein foods available in the market has occurred in part due to consumer expectations and awareness and advancements in food processing technologies. As consumers balance environmentally sustainable food choices with nutrition and health outcomes, innovations in plant-based food manufacturing is becoming increasingly important. This workshop will focus on diversity of plant-based protein applications produced using twin-screw extrusion.

AGENDA (subject to change)

WORKSHOP DAY 1 - TOPIC / ACTIVITY
Nutrition and Digestibility of Plant-Based Foods
Milling
Dry Fractionation and Wet Isolation
Protein Functionality
Theory: Twin Screw Extrusion Technolgy
Mini Group Workshops - Texturized Vegetable Protein (TVP)
Workshop 1: Demo Texturized Vegetable Protein (TVP) with Pulses
Workshop 2: Functionality of Raw Materials and Impact in Extrusion
Workshop 3: Post Extrusion Handling (TBD)
Evaluation and Discussion on Extrudates and Market Samples
Networking and Dinner  Reception
WORKSHOP DAY 2 - TOPIC / ACTIVITY
Ingredients Consideration
High Moisture Extrusion (HMEC) Process
Texturized Vegetable Protein (TVP) Process
Plant-based Protein Food Product Development Opportunities
Mini Group Workshops 
Workshop 1: Demo High Moisture Extrusion Cooking (HMEC)
Workshop 2: Product Development Test Kitchen – HME food applications sampling and opportunity discussion
Workshop 3: Wear monitoring and extrusion screws functionalities
Trends in Food and Protein
Please submit your expression of interest to attend the 2022 workshop to ensure you receive information once the date is set.   

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Hotel Info for In-person Workshop

Workshop registrants are responsible for booking their own hotel accommodations.  For those that need assistance, we will pre-block rooms at one of our great hotels in beautiful Saskatoon while you attend our workshop.

Transportation to and from the workshop and networking reception will be provided if you are staying at the hotel we have blocked.