31 Mar 2020 --- UK-based food processing equipment company Baker Perkins has developed a twin-screw extrusion technology to process high moisture-fibrated, texturized vegetable protein (TVP) in various forms. Speaking to FoodIngredientsFirst, Keith Graham, Business Development Manager, highlights the increased demand for plant-based foods from consumers, which is being driven by health and environmental concerns, as well as animal welfare considerations.
