Live-streamed HMEC (Plant-Based Meat Extrusion) short course

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. 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 are planned from the CFAM pilot plant in South Africa.

  • Organised by: Food Industry Engineering
  • Contact name: Gordon Young
  • Phone: 0414681200
  • Email:

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