Clextral’s groundbreaking patented technology for Vegetable Protein Texturization 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.”

Clextral’s new technology combines the principle of a shear-cell 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 of up to 400kg per hour.

Continuous technology developed on the extrusion platforms opens 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 the creation of new texture.

Clextral has been the pioneer and expert since the 80s 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.

Visit us at the Plant Based World Expo in New York this December, Booth 233.
For more information, contact Clextral Inc., +1-813-854-4434, www.clextral.com