In this interview, AZoM talks to Dr.-Ing. M. Azad Emin, Chair of Food Process Engineering at Karlsruhe Institute of Technology, about his team's research within the field of sustainable foods, and the ...

KANSAS CITY — The fast-growing trend of healthful snacking is expected to fuel many varied innovations in the category, according to Fortune Business Insights. The market research firm predicts the ...

TAMPA, FLA. — Clextral USA, a manufacturer of extrusion equipment, has developed a processing line for vegetable protein texturization that produces softer, more flexible textures and may be used to ...

Meet GreenProtein AI: the non-profit leveraging artificial intelligence and advanced machine learning to help innovators improve the texture of their plant-based meat products. Noa Weiss is an expert ...

Consumers want more from plant-based meat alternatives, from taste to texture and affordability. Could understanding the extrusion process deliver on all three? After some years of rapid growth, the ...