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.
France-based Umiami tells FoodNavigator its proprietary high moisture extrusion process surpasses other commercially available technologies by producing thicker, whole cuts of substitute meat.
The meat alternatives company has given its latest innovation challenge award to a French start-up with new technology that differs from conventional extrusion.
The company has identified ‘huge opportunities’ in side-stream valorization as it looks to make use of its expertise in extrusion technology to produce the ‘next generation’ of healthier and more sustainable meat substitutes.
Salt and sugar may have synergistic effects on the texture and quality of extruded snack products, and there is potential to reduce both without negative effects, according to new research.
