Eric Stirnemann- ETH Zurich
Eric Stirnemann
- ETH Zurich
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3
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Publications (3)
High Moisture Extrusion Cooking (HMEC) has become a promising technology for producing plant-based meat alternatives. By using HMEC, food manufacturers can create meat-like textures from plant proteins, offering a sustainable solution with reduced carbon footprint to consumers. However, at the current stage of development, the automation level in H...
Alternatives to animal proteins with similar texture, appearance and taste are demanded by an increasing group of consumers. Plant-based meat analogues produced by high moisture extrusion cooking can provide relevant solutions. Here, microalgae combined to soy concentrates were shown to create fibrillary textured extrudates. The incorporation of sp...
