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Handling Plant Protein Powders in Food Production Processes

Application sheet focusing on the challenges of handling protein powders and suitable solutions

The heart of plant-based products are the protein-rich powders and blends which are used as the primary ingredients. While pea and soy proteins have traditionally been the main staples, today’s processes increasingly include a wider variety of protein sources, such as lentil, mung bean, canola bean, fava bean concentrates and isolates, as well as goji berries and even mushrooms and other funghi.

The material characteristics of these powders can be challenging. The material handling requirements of many of these poorly flowing powders require added attention in overall engineering and design. Due to the challenges presented in handling these powders, it is important to work with equipment and system suppliers who are not only familiar with the overall plant protein processes, but who are also knowledgeable in exactly how to handle the varied ingredients that are utilized in those processes.

Coperion’s capability to provide complete systems (from conveying to feeding and extrusion) offers manufacturers of plant protein products optimal efficiency by having one supplier. Based on decades of experience in the industry, some of our newest product innovations in extrusion technology and material handling are focused on developments within the plant-based food market.
This application sheet will focus on the challenges of handling these powders and will outline a variety of design options for optimal material transfer, batch weighing and feeding of these powders in mixing, extrusion and packaging operations.

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