Extrusion Technology for Oily and Juicy Wet-Type Plant-Based Meat

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Extrusion Technology for Oily and Juicy Wet-Type Plant-Based Meat

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Meeting & Discussion

Taiwan's plant-based food exports are booming (NT$18.8B, 16% global share), but current dry-extruded products lack differentiation. FIRDI's "multi-layered flavor design and process for structured ingredients" project developed a high-oil content and juiciness high moisture meat analog extrusion technology. This breakthrough uses a multi-feed mechanism to boost oil injection to 15% (overcoming 2-6% limits), yielding 8-14% crude fat, 10-20% juiciness, and a tender texture. It's ideal for chicken alternatives, enhancing competitiveness.

Food Industry Research and Development Institute

Being one of the most comprehensive food research institutes in Taiwan, Food Industry Research and Development Institute (FIRDI) acts as a navigator and the backup force for Taiwan’s food and bio-industry. FIRDI has been driving local food industry growths with its professional and in-depth knowledge in modern technologies, services, inspection, training, and certification. Technologies of clean labeling food production, health claim and value-added functional foods, energy-saving and carbon-reducing processing improvements, as well as modern food texture and taste designs have been introduced into the market by FIRDI in recent years, which have led Taiwan food industries to meet the global food market trends.