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
As the plant-based meat industry continues to evolve, one company is taking a novel approach to protein development. Better Meat Co. is moving beyond traditional soy, wheat, and pea protein formulations, venturing into the fungi kingdom to create a whole-food, minimally processed, and highly meat-like alternative.
We sat down with Paul Shapiro, founder of Better Meat Co., to discuss how fungi-based proteins could transform the industry, offering manufacturers a more functional, cost-effective, and scalable ingredient for plant-based and hybrid meat products.
BMC’s Rhiza mycoprotein courtesy of The Better Meat co.
Exploring the Shift from Plant Proteins to Fungi
Most plant-based meat alternatives today rely on extruded soy, wheat, and pea proteins. What inspired Better Meat Co. to look beyond traditional plant proteins and into the fungi kingdom as a foundation for meat alternatives?
Paul Shapiro: It requires many processes to make plants taste like animals. Fungi are a different story though, with some species having a natural meat-like texture on their own, without the need to mill, fractionate, isolate, extrude, and all the other things you have to do to plants to make them into plant-based meat.
This is why we explored the world of fungi in the hopes of finding a species that would grow fast, accumulate a lot of protein, and have a naturally meat-like texture. That superfood is what we call Rhiza mycoprotein, and we offer it as a B2B ingredient to food companies seeking to make better meat.
Texture & Functionality in Food Manufacturing
One of the biggest challenges in plant-based meat is achieving a fibrous, whole-cut texture that mimics animal meat. How does your fungi-based ingredient compare to traditional TVP (textured vegetable protein) in terms of texture, functionality, and ease of use for manufacturers?
Paul Shapiro:
Rhiza mycoprotein not only can form a succulent whole-cut-type product, but its water-holding capacity and oil-holding capacity are both superior to extruded plant protein isolates (TVP), giving a better mouthfeel.
Unlike TVP, it also hydrates instantly and has no negative flavors that must be masked with other ingredients.
Clean Label & Whole Food Appeal
Consumers are increasingly looking for clean-label, minimally processed alternatives. How does Better Meat Co.’s process create a whole-food ingredient that offers more natural appeal compared to extruded plant protein isolates?
Paul Shapiro:
Rhiza mycoprotein is a single-ingredient whole food that’s all-natural, considered GRAS by FDA, and is common-allergen free. The only ingredient declaration necessary is one word—you can label it as either “mycoprotein” or “mycelium.”
Opportunities for Manufacturers & Foodservice
For food manufacturers and foodservice operators looking to incorporate your fungi-based ingredient, what are some of the most exciting applications you’ve seen so far? Are there specific product categories where this ingredient has shown the greatest potential?
Paul Shapiro:
Plant-based meat companies like Oshi use Rhiza mycoprotein in their products—Oshi, for example, makes delicious alt-salmon.
At the same time, Rhiza can be used to make excellent crab cakes, clam chowder, meatballs, and more.
The Future of Fungi-Based Meat Alternatives
The alternative protein space is evolving rapidly. Do you see fungi-based proteins coexisting with plant-based isolates, or do you believe they could eventually disrupt and replace extruded plant proteins as the dominant ingredient in meat alternatives?
Paul Shapiro:
Just as the world will need many types of clean energy—wind, solar, geothermal, nuclear, etc.—the world will also need all types of clean protein, including plant proteins, fungi proteins, cultivated meat, and more.
Plant proteins are already widely used, while it will be many years before we see cultivated meat on fast food menus. The benefit of fungi protein is that it can do a better job of creating a meat-like experience and it can be produced inexpensively at commercial scale today.
Final Thoughts: Addressing the “Three Ps” of Plant-Based Meat
Is there anything else you would like to share about Better Meat Co. or the industry in general?
Paul Shapiro:
Plant-based meat today is suffering from what I call the Three Ps: price, performance, and perception.
It’s too expensive
It often doesn’t taste good enough
It’s perceived by some as being too processed
Whether these are valid criticisms or not, fungi proteins are an antidote to all three.
It can be produced inexpensively
It has a superior texture
It’s an all-natural whole food
Fungi are really fun-guys!
A New Era for Alternative Proteins?
With better texture, improved functionality, and a clean-label appeal, fungi-based proteins could represent the next evolution of meat alternatives. For food manufacturers and foodservice providers, adopting fungi-based ingredients like Rhiza mycoprotein may be the key to delivering a more meat-like eating experience while maintaining affordability and sustainability.
The plant-based industry is evolving, and fungi clearly has a large role to play in the future of protein development.
