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The increasing growth of the worldwide population creates an increasing need for foodstuffs, including the supply of proteins. Therefore and due to sustainable reasons, e.g. protein enriched flours from pulses are used for plant-based food. Furthermore, protein sources like from yeast cell become more and more into focus of attention. 

In this session, we are focusing on two different processing technologies: On the one hand, protein shifting via dry milling and air classification of peas and beans. This is an environmentally friendly dry process technology that preserves the high nutritional and functional quality of the used, natural pulses. Furthermore the first section will continue by a short explanation of valorization of press cakes by finest dry milling with our CONDUX with classifier mill. On the other hand, extraction of nutrients from algae and yeast cell: The core technology within a wet downstream process for specific destruction of cell wall fragments with the help of agitator bead mills.

In the Food & Confectionery industry, we are seeing many new challenges for processing of nuts with high moisture content and vegan chocolates. Therefore, NETZSCH is proud to present in this webinar our state of the art technology for processing unroasted nuts with up to 8% moisture with Zumba+ line, and Vegan Chocolates with Rumba^® line. 

Especially for nuts with high moisture, there is a growing demand for fine milling and keeping at the same time the original unroasted color and flavour, using them in the food and beverage industry. With our new Zumba+ line, we present an inovative solution to obtain a very fine paste without roasting or long process times with low temperature hot air drying. 

Also in the area of vegan chocolates, customers are requesting a wide variety of products with high quality ingredients for a sustainable lifestyle. With our Rumba^® System, we have a very innovative process available to use oat drink powder or other ingredients as milk substitutes to produce very tasty vegan chocolate alternatives.

Alternative proteins provide a substantial amount of protein but requires less natural inputs to produce – compared to most common protein sources such as meat or fish. Insects have several benefits and can be used for human food or animal feed. 

Rearing and processing of insects is challenging and NETZSCH provides a state of the art technology especially for milling of raw insect larvae or fine grinding of insect flour. With our MasterCream, MasterRefiner as horizontal bead mill or Impact Mill Condux^® and ConJet^® Mills, NETZSCH is presenting innovative solution for various dry and wet grinding applications. 

Insect products have a high protein content from 40 – 70% and can be used in different food applications as whole insects, insect paste or as protein rich insect flour.