In plant-based meat analogues, we have seen the need for more meat-like textures to attract flexitarians and regular consumers, of which High-Moisture Extrusion has become a great potential technology to harness for such optimisation. Precision Fermentation has proved to create new proteins, flavour substances, and colouring agents that can contribute to exciting new products. High-Pressure Processing has also proven to be an effective downstream processing and product development method for the next generation of products we are familiar with, especially in dairy applications and protein processing. Does your Start-Up engage these technologies for an exciting new application or product in alternative proteins? Show us what you’ve got!