Capabilities - Application Techniques

Brabender FC CM TwinLab-F 20/40 Technologies benchtop extruder

To formulate, develop and simulate snacks, texturized vegetable protein (TVP), and High Moisture Extrusion (HME) extruded products with minimal sample needed

UHT/HTST Microthermics

To pasteurize high protein beverages produced at pilot plant scale

Application Kitchen

Full application kitchen available for bench-scale production of plant-based protein bars, yogurt, and cheese

GEA Niro Soavi Panda two-stage benchtop homogenizer

To homogenize a non-soluble liquid mixture thoroughly for sample preparation

BUCHI Mini Spray Dryer B-290

To dry a liquid or slurry into a dry powder with hot gas

Hotmix Pro

To blend and thermal treat a sample for formulating alternative beverage and meat applications

Memmert HPP 260 humidity and temperature-controlled shelf-life chambers

To determine shelf-life of a product while regulating temperature, humidity, air composition (CO2 or O2), and light intensity

Texture Analyzer XT Plus

To measure and quantify a product’s textural/mechanical properties (e.g. Texture Profile Analysis) objectively and accurately

Anton Paar MCR302e Modular Compact Rheometer

To measure changes in rheological properties of protein samples

LA-960 HORIBA laser scattering particle size distribution analyzer

To measure particle size of powders, liquids, and oil droplet size in emulsions

Sensory Evaluation

To evaluate protein bars, beverages, yogurts, cheeses, and extruded products for desired sensory characteristics