Bühler Group looks to its extrusion technology expertise to solve plant protein texture challenge The company has identified ‘huge opportunities’ in side-stream valorization as it looks to make use of its expertise in extrusion technology to produce the ‘next generation’ of healthier and more sustainable meat substitutes.
The Swiss-based technology group has just announced a partnership with the German Institute of Food Technologies (DIL) to accelerate research and the development of new solutions for more sustainable protein production.
Christoph Vogel, Head of Market Segment Proteins & Ingredients at Bühler, told FoodNavigator that the tie-up aims to accelerate sustainable food production and develop new production technologies for healthy and sustainable food products, focusing on alternative protein-based products with a lower environmental impact than the meat value chain’.
The company has identified ‘huge opportunities’ in side-stream valorization as it looks to make use of its expertise in extrusion technology to produce the ‘next generation’ of healthier and more sustainable meat substitutes.
An event in Rwanda’s capital, Kigali, to commemorate the genocide of 1994.
Africa’s Great Lakes region is marked by violent conflict, migration and constantly recurring dynamics of violence. The experience has traumatised the people, and the failure to properly address their suffering has exacerbated the propensity for violence – and the potential for further conflict.
The Rwandan genocide of 1994, which left more than 800,000 people dead, was an incisive event. It destabilised the entire region. Many Rwandan refugees gathered across the border in the eastern part of the Democratic Republic of the Congo (DRC). New armed groups formed in the confusing scenario. In 1996, the First Congo War erupted, marking the start of an enormous military confrontation, and conflicts over land, natural resources and power continue to this day.