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Galaxy Technology Unlocks New Potential in Protein Universe

Written by Clextral on . Posted in Sponsored.

“Creating a great product requires a 360°view of customer expectations and a deep understanding of how the product is processed,” said Gilles Maller introducing Galaxy Texturization Technology, Clextral’s groundbreaking patented technology for Vegetable Protein Texturization.

Redefining Alternative Protein Textures

Galaxy Technology sets a new standard by creating softer, more flexible textures and producing large whole cut pieces. The products obtained are equivalent to that of meat or fish.

“This innovative equipment is a game-changer for the market, delivering unmatched product performance.”

 

Transforming Protein Texture with Innovative Technologies

Totally new, this technology combines the principle of a shearcell fibration process and the continuous extrusion process.

The protein material is cooked in the extruder which continuously feeds the dynamic die. The structure and orientation of the fibers are different – in particular, the final structure of the product is due to the shearing and cooling of the dynamic die.

The Galaxy Texturing Technology enables a throughput up to 400kg per hour.

Exploring the Universe of Possibilities of Extruded Alternative Protein

Continuous technology developed on the extrusion platforms opens up infinite possibilities for parameterization and modularity (temperatures, cooking, cooling, pressure, shear rate, screw profile and speed, residence time, etc.). Mastering this flexibility is key to product innovation and creation of new texture.

Pioneering Innovation and Elevating the Standard of Alternative Protein Products

Clextral is the pioneer and expert, since the 80’s, in the texturization and fibration of vegetable proteins by extrusion. With more than 35 years of experience in plant-based proteins, it offers its customers a flexible technology to create ever more realistic and tasty products while maintaining the highest nutritional profile. Its process team has developed proven recipes using soy and peas, and continues to explore the texturization of protein-rich raw materials, including a wide variety of pulses and even insect proteins.

Do not hesitate to contact the Clextral US team located in Tampa, Florida, for more information or to schedule trials in our pilot plant.

Contact us via email at usasales@clextral.com or by phone +1-813-854-4434

Clextral technologies: Innovation for the future of food

Written by Clextral on . Posted in Sponsored.

Clextral, a pioneer in extruded plant proteins, offers cutting-edge technologies to meet tomorrow’s food challenges. With over 35 years’ experience, our company stands out for its technological innovations dedicated to the production of alternative proteins, offering tasty, realistic, 100% plant-based products.

100% realistic plant-based protein

Advanced extrusion technologies

Our twin-screw extrusion technology enables us to produce HME (High Moisture Extrusion) and TVP (Texturized Vegetable Proteins) with unmatched efficiency. Thanks to our expertise and our complete production lines, it is possible to create ultra-realistic and tasty meat and fish analogues, meeting consumers’ growing needs for sustainable and healthy alternatives to meat products. Clextral has placed innovation at the heart of its strategy for many years, to best satisfy this large market.

Innovation for performance: HCD Technology

Innovation, the keystone of our approach, is represented by our High Capacity Die technology (HCD): this efficient advance enables us to produce up to 2,500 lbs. of alternative proteins per hour, meeting the high-productivity requirements of the meat and fish analog market. The HCD technology, with its double parallel output, doubles production capacity while maintaining consistent quality. This technology ensures that both product belts exit at the same speed, in a continuous flow, guaranteeing identical stretching, hardness and fibration characteristics.

Double HCD output

Clextral commitments: durability, productivity, adaptability

Clextral is committed to providing sustainable food solutions for the future. Our flexible technology enables us to create even more realistic and tasty products, while optimizing production costs. HCD not only increases productivity, but also reduces energy costs and initial investments thanks to the optimized size of the extruders.

Inspired by global trends, our R&D team has created recipes adapted to a wide variety of raw materials. Our process flexibility fosters innovation and the use of differentiating ingredients, allowing us to meet consumer expectations in terms of taste and texture.

User-friendly HMI

Meet the Clextral USA team at Plant Based World Expo North America, at the Javits Center in New-York (NY) from September 11 to 12, 2024, so that, together, we can grow your business and be at the forefront of tomorrow’s food challenges. Don’t hesitate to contact us for more information about your future Clextral equipment!

Breaking With Tradition: The Plantly Butchers

Written by Amy Buxton on . Posted in Manufacturing, Sponsored.

The Plantly Butchers might be a relative newcomer to the meat-free sector but its commitment to delicious, sustainable, and ethical food choices are unwavering.

Founded in 2020, the company debuted its flagship brand–Billie Green– in September 2022. In little over a year, it has rapidly gained recognition, capturing a significant market share in Germany and garnering prestigious accolades for its products.

A Passion for Plant-Based

The Plantly Butchers‘ mission is simple yet profound: to introduce superior plant-based products that offer a delightful and satisfying eating experience, to convince as many people as possible to adopt a plant-based diet through delicious taste. Driven by a passionate team of experts, the company is committed to delivering top-quality proteins for future generations.

The Plantly Butchers has the spirit and freedom of a flexible and innovative start-up and at the same time has in-depth product know-how and extensive practical knowledge of a wide range of production processes for plant-based protein sources. As a result, The Plantly Butchers developed an innovative fermentation process. This in-house developed method allows the company to produce products with high protein content (31-36%) without compromising on key considerations such as taste and texture. This means The Plantly Butchers is ideally positioned for further growth.

Sustainable business is a high priority at The Plantly Butchers. That’s why the company is proud to already source 100% of its basic raw materials sustainably from Germany and Italy via short transport routes.

Rapid Growth and Recognition

In its short span of operation, The Plantly Butchers has achieved remarkable success. Within just one year, the company has become one of the top five brands in the meat and sausage alternatives segment in Germany, capturing a market share of over 3%. Billie Green’s Vegan Bacon was also recognized as the most innovative product for everyday use in the Breakfast category by Women’s and Men’s Health last year.

Additionally, according to Kununu, The Plantly Butchers was acknowledged as one of the Top Employers. The company also revealed to Plant Based World Pulse (PBWP) that it achieved over €10 million in revenue, all in its inaugural year of operation.

A Continuous Stream of Innovation

A fully plant-based brand, Billie Green has been voracious in its pursuit of success. In 2022, just five products were initially introduced to consumers: Vegan Billie Green Salami Classic, Vegan Billie Green Salami with Pepper, Vegan Billie Green Diced Bacon, Vegan Billie Green Bacon Classic, and Vegan Billie Green Salami Whole Round Classic. Now, things are starting to ramp up, potentially in line with Germany’s widespread adoption of meat-free dining.

The Plantly Butchers is committed to continuous innovation, constantly expanding its product portfolio with exciting new offerings. in November 2023, the company launched three new products: Vegan Billie Green Snack Salami-Style, Vegan Billie Green Snack Salami-Style with Chili, and Vegan Billie Green Chorizo Salami. Further new products are planned for 2024 for also more new consumption occasions.

The overall expansion plan is predicated on launching new collections of products twice a year. The focus of each will always be innovation and catering to demands and tastes that other manufacturers have failed to capture previously. Alongside product launches, expansion into new markets throughout Europe is of serious interest, with The Plantly Butchers team currently investigating potential opportunities and auditing what is driving potential non-domestic demand.

The Growth of a Sector

The company states that plant-based food products have become incredibly popular in Europe due to consumers increasingly chosen sustainable, animal-ethical or health-conscious eating habits. The plant-based food sector in Europe specifically has experienced significant growth, with sales value and unit sales increasing by 21% between 2020 and 2022.

Such growth is expected to continue with market predictions claiming that 2035 will see every tenth portion of meat, eggs, dairy, and seafood consumed globally being made from alternative proteins. In order to ensure this, product development needs to continue to marry sustainability ambitions with improved taste and texture profiles, something that The Plantly Butchers states that it is keen to be a leading example of in practice.

“At TPB, we have a strong focus on research and development to become the leading force in vegan product innovation and enhancing their overall taste experience. As part of our efforts, we prioritize precision fermentation, and creating clean-label, high-protein products,” Georg Achterkamp, managing director of research and development, told PBWP.

Spreading the Plant-Based Message

Within a year, The Plantly Butchers has successfully built a community of more than 25k followers on Instagram, who it claims has provided them with tremendous support. The vegan community, in particular, has shown great enthusiasm for the products and furthermore, consumers and influential figures with large platforms have presented and recommended Billie Green products on their channels. The company states that this has been carried out with genuine conviction.

The company made over 160 million contacts within a year across various social media platforms, including Instagram, Pinterest and Facebook. In addition, it visits festivals in Germany such as the Melt Festival and Superbloom as well as the Terra Wortmann Open tennis tournament with its own Billie Green food truck on over 100 days.

2024 looks set to be a huge year for The Plantly Butchers and in their own words, we need to “stay tuned.”