HMEC (Extrusion of Plant-Based Meats)

High Moisture Extrusion Cooking (HMEC) is used to process functional protein ingredients into meat-like textures - that is, used to make “Plant-Based Meats”.

It is a specialised application of extrusion technology. While not, in itself, a “new” process, it is only recently that it has started to become more widely used commercially, at a time when the vegetarian and vegan markets are expanding rapidly, and there is increasing concern over the environmental sustainability of continued widespread consumption of animal products.

The program starts by introducing extrusion technology in general, but moves quickly to consideration of the ingredients used for HMEC.

Explanation of the protein reactions required to cause texturisation alternates with presentation of the conditions required in the extruder and how to achieve those conditions.

In HMEC, the design of the die is critical in firstly achieving texturisation, and secondly in controlling the type of texture produced.

What is happening in the die, and the design of long cooled texturisation dies, is discussed.

To demonstrate the theory, two practical demonstrations will be shown (pre-recorded videos).

On Day 1 a demonstration of basic HMEC technology, and on Day 2 showing how adjusting conditions in the barrel can be used to modify and control the texture.

  • Organised by: Food Industry Engineering
  • Contact name: Gordon Young
  • Phone: +61414681200
  • Email:

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This course will provide participants with necessary skills to design a safe and commercially viable thermal schedule for the processing of low-acid food products in hermetically sealed packaging.