Textured Vegetable Proteins TVP
Vegan meat analogues and High Moisture Extrusion Cooking (HMEC)
Plant based protein food is a game changer in today’s nutrition and plays an increasing role in a healthy diet and in a sustainable planet. High moisture meat analogues (HMMA) and textured vegetable proteins (TVP, also textured soy protein or soy meat) have become a widely accepted and tasty alternative to meat. Gericke equipment operates in the raw material and recipe management, in the extrusion process and in the downstream finishing like flavour addition and marination.
Feeding and continuous mixing to the extruder
Gericke equipment integrates perfectly with all types of extruders. Pnematic conveying, gravimetric feeders and continuous mixers deliver the correct recipe reliably to the extruder. In applications with frequent cleaning requirements (allergens, flavours) the TCM Turbo Compact Mixer is an additional step up in the efficiency.
This step can be highly automated, additionally adding to your product quality and keeping production costs under control.
Sifting for foreign body removal
Gericke integrates equipment for the metal detection and foreign body removal before raw material is entering into the production process. This protects your process, helps to avoid product recalls and reduces food waste.
Together with Gericke’s FIBC and sack tip stations, de-agglomerators and conveying technologies we can cover all powder and bulk handling aspects in a safe and efficient way.
Gentle pneumatic conveying
The preservation of the material texture and appearance is key in this process. With Gericke’s experience in gentle conveying applying dense phase technology you have a safe, hygienic and energy efficient solution.
Even fragile materials like rice grains or expanded ingredients keep their size and structure, without breakage or fine dust creation.
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