Laboratory scale very high-pressure homogenizer that can be used for:
HTST / UHT system is optimized for product-development use. That makes the process easily scalable to production.
Continuous ice cream machine for delicious product development.
This fully scalable 10 L mixer (product volume ca 8 L) lab mixer / cooking kettle gives the same output as a 3000 L mixer – a successful recipe can be transferred to large scale production.
Plant-based sour cream alternative with taste and texture comparable to dairy based sour cream. Better nutritional value compared to other products on the market.
| Per 100 g | TFTAK | Commercial plant-based sour cream alternative | Dairy sour cream |
|---|---|---|---|
| Fat | 21.4 | 15.0 | 20.0 |
| Saturated fat | 9.6 | 6.0 | 13.0 |
| Protein | 1.1 | 1.0 | 2.8 |
| Carbohydrates | 0.5 | 9.0 | 3.6 |
| Sugars | 0.0 | 4.0 | 3.6 |
| Fiber | 1.4 | 1.0 | NA |
Significantly better nutritional value compared to products on the market – more fiber, more protein and less sugar.
| Per 100 g | TFTAK | Commercial plant-based yogurt alternative | Dairy yogurt |
|---|---|---|---|
| Fat | 1.1 | 0.7 | 2.1 |
| Saturated fat | 0.2 | 0.1 | 1.3 |
| Protein | 5.1 | 2.0 | 2.9 |
| Carbohydrates | 4.2 | 15.0 | 10.4 |
| Sugars | 1.8 | 9.9 | 10.2 |
| Fiber | 6.2 | NA | NA |
Plant-based cream cheese alternative with significantly better nutritional value compared to products on the market – more fiber, more protein and less sugar.
| Per 100 g | TFTAK | Commercial plant-based spread alternative | Dairy spread |
|---|---|---|---|
| Fat | 12.6 | 20.0 | 21.0 |
| Saturated fat | 0.6 | 9.5 | 14.0 |
| Protein | 15.0 | 3.5 | 5.4 |
| Carbohydrates | 3.3 | 10.0 | 4.3 |
| Sugars | 0.1 | 3.5 | 4.3 |
| Fiber | 3.2 | 0.5 | NA |
Plant-based semi-hard cheese alternative with significantly more protein and fiber compared to other plant-based cheese alternatives.
| Per 100 g | TFTAK | Commercial plant-based cheese alternative | Dairy cheese |
|---|---|---|---|
| Fat | 13.7 | 11.0 | 29.0 |
| Saturated fat | 0.6 | 9.5 | 16.0 |
| Protein | 14.3 | 1.0 | 24.0 |
| Carbohydrates | 2.0 | 26.3 | 0.0 |
| Sugars | 0.2 | 1.0 | 0.0 |
| Fiber | 3.5 | 0.0 | 0.0 |
With this twin-screw extruder, we can develop new recipes or simulate processes exactly to scale!
The extruder offers several options to work with a broad range of raw material to develop exciting final products:
Texturized 70% pea protein isolate / 30% oat protein concentrate is suitable for a wide variety of products!
Pilot scale spray dryer for production of milk powder and other powders.
Laboratory scale lyophilizer preserves the highest content of vitamins and is therefore excellent for freeze drying of fruit, vegetables, textured proteins, etc.
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