Track II: Product Development & Processing
- Designing Hybrid Dairy: Fermentation Performance and Gel Structure with Plant Proteins - Dr. Sirli Rosenvald, TFTAK
Join this presentation to discover how hybrid dairy systems that combine dairy and plant proteins can be designed for both performance and purpose. The talk explores how protein type and inclusion level shape fermentation behavior, with a closer look at fermentation kinetics across different formulations and their effects on acidification. It also examines protein interactions during coagulation, highlighting their role in network formation and texture development. In the final part, the presentation offers a brief outlook on the nutritional benefits of hybrid concepts. Altogether, the findings provide valuable insights into designing hybrid dairy products with optimized functionality and improved sustainability profiles.
- Monarc Oil Seed Processing - New Revolutionary Solvent Extraction Technology - Alex Danelich, CPM Crown
This talk will provide an overview of MonarcTM (ethanol-based extraction technology), value proposition, key benefits, and significant synergies of coupling this technology with the production of protein concentrates.
- Next-Generation Fermentation Concept for Efficient Scale-Up - Hans Christian Ebbe, Alfa Laval
Discover Alfa Laval’s innovative approach to scaling fermentation-based protein and ingredient processes.
In this presentation, we’ll delve into the technical advancements behind our next-generation fermentation concept engineered to boost yield, enhance energy efficiency, and ensure process reliability from laboratory to full-scale production.
Our solution delivers superior cooling efficiency while reducing overall cooling demand, all within a simplified system design. This translates to a more cost-effective setup, reduced complexity, and greater flexibility, enabling faster and easier scale-up. Ultimately, this helps accelerate time-to-market for new products.
Join us to explore how our solutions can drive innovation and collaboration in the future of food production.
