The choice of method for continuous processing of plant-based proteins depends on the starting product that is used, with chickpeas, lentils, soybeans and dried peas all requiring unique processes for hydrating, cooking and cooling.
TORONTO (PRWEB) January 07, 2021
Plant-based proteins are convenient, sustainable and have an excellent nutritional profile, but as the popularity of plant-based protein increases, the need for more efficient and scalable processing methods will also grow. The choice of method for continuous processing of plant-based proteins depends on the starting product that is used, with chickpeas, lentils, soybeans and dried peas all requiring unique processes for hydrating, cooking and cooling.
Using dried beans over canned can offer cost-savings; however, this can complicate the manufacturing process if companies lack the proper equipment, or experience, with processing dried beans. Since the method of choice for processing plant-based products greatly influences their finished quality, it’s imperative that manufacturers choose the right method for a given application.
Join this webinar to learn the optimal processing methods for a number of different legumes, including important considerations for:
- Hydrating dried beans
- Cooking/cooling raw product
- Cooling packaged finished products
In addition, the featured speakers will also discuss the differences between batch processing and continuous processing and the best applications for each. Register for this webinar to take advantage of the speakers’ combined experience of more than 80 years in the food processing industry.
Join expert speakers from - Lyco Manufacturing, Jack Danner, Director of Sales; Jeff Zittel, Vice President; Steve Hughes, CEO; and Bill Zittel, President, in a live webinar on Wednesday, January 13, 2021 at 12pm EST.
For more information, or to register for this event, visit Plant-Based Proteins: Choosing the Right Method for Processing Dried Legumes for Any Application.
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