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10th March 2022  Content supplied by: IFFA International Trade Fair for the Meat Industry

Alternative Proteins Top Theme at IFFA Trade Fair in May

Plants, insects and cultivated meat alternatives will be one of the top themes at IFFA from 14 to 19 May 2022 in Frankfurt am Main. The trade fair will be a hub for alternative proteins, with several discussion panels and at least 200 of the around 900 exhibitors presenting products for this sector.

Several manufacturers who offer raw materials - protein flours or protein texturates - for further processing into meat alternatives will exhibit at IFFA. Among them are ADM, Biospringer, Euroduna Food Ingredients, Givaudan, Hydrosol/Planteneers, Loryma, Soy Austria, and Viscofan. 

Advanced processing technologies
Extrusion is often used to produce semifinished products such as dry granulates for plant-based minced meat or, through wet extrusion, fibrous protein structures for vegetarian escalopes.

Important suppliers will exhibit at IFFA 2022, including Bühler and Coperion. The importance of extrusion for the production of meat alternatives is summarised by Stefan Gebhardt, General Manager Sales and Strategy, Business Unit Food & Pharma at Coperion: "Extrusion provides manufacturers of meat alternatives the appropriate technology to increase production and develop more products. The flexibility of the twin-screw extruder enables the production of TVP (dry texturisation) and HMMA (wet texturisation) as well as numerous other extrudates on one single machine. In addition, our technologies also enable the use of new protein alternatives such as hemp protein and microalgae."

Further processing into patties, cutlets or sausages is carried out with traditional meat processing equipment, such as cutters, mincers, and fillers. For this reason, many suppliers for the meat sector will be exhibiting at IFFA, happy to answer any questions about how their products can be used for meat alternatives too.

These include Albert Handtmann Maschinenfabrik, Gea Food Solutions, Marel, Marlen International, Maschinenfabrik Seydelmann, Metalquimia, Middleby, Provisur and Vemag Maschinenbau.

"In addition to classic applications such as burger patties, minced meat or sausages, we have room for creative ideas, new shapes and individual solutions," said Jens Thörnich, Product Manager Plant Based Protein at Vemag Maschinenbau. "From semi-automatic filling to highly automated processes, we present a wide range for the production of various applications with alternative protein sources."

Cultured meat and insect proteins at the starting blocks
Start-ups in biotechnology from all over the world are working on the meat of the future. To increase acceptance and lower the price, companies are researching plant-based solutions to replace animal growth serum. What still needs to be done to make cultured meat widely available is summarised by Stephanie Jaczniakowska-McGirr, International Head of Food Industry & Retail at ProVeg International: “Although cultured meat shows promising possibilities, we identify three pressing needs for more publicly-funded, open-source research, further development of the regulatory framework, and more widespread information to consumers.” 

Insect-based foods also have the potential to make a significant contribution to the protein supply of the future. Max Hesse, group leader for machine and process development at the Fraunhofer Institute for Process Engineering and Packaging, explains: "Insect breeding and processing in Asia still largely takes place using manual labour. In order to be competitive, the industry must achieve a high degree of automation. As living organisms with different sizes/shapes and vitality parameters, insects pose great challenges for automation. With the help of sensor technology and AI-based analysis software, we want to sort insects with certain characteristics (e.g. fat/chitin content), for targeted use in secondary profitable material streams. Further processing of the insect protein is then carried out via extrusion and other processing equipment, as with plant-based proteins.”

Further information on the events in the "Food Technologies" portfolio can be found at:



Date Published: 10th March 2022

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