Bühler has announced the launch of PolyCool 1000, a cooling die that, together with an extruder, helps food producers manufacture plant-based meat or fish alternatives.
Extrusion is a process applied to plant-based raw materials to create meat or fish alternatives. An integral part of the process is the cooling die.
Cooling dies work with extrusion technology to enable the creation of meat or fish substitutes with structures and textures that resemble animal-based meat products such as chicken, fish, or beef. With the PolyCool 1000 cooling die in combination with an extruder, it is possible to produce wet-textured protein from raw materials including soy, pulses, oilseeds, upcycled side streams like brewer spent grains, as well as newer ingredients such as microalgae, at throughputs of up to 1,000 kilograms per hour, according to the manufacturer.
The PolyCool 1000 enables production of different shapes and structures. The individual cooling circuits can each be controlled independently to determine the product’s final texture. The high-capacity cooling die can withstand pressures of up to 50 bar as it cools down the melt from 150°C to below boiling point.
“Bühler has for many years supported food producers in developing innovative products that offer an attractive alternative to animal meat – products that are similar in terms of fiber structure, color, texture, and taste,” said Christoph Vogel, Head of Market Segment Proteins & Ingredients.
“With the PolyCool 1000, customers can achieve high-capacity production, bringing down costs and making meat substitutes more affordable,” said Vogel. “As the market shifts to a more plant-based diet, fueled by consumers’ growing interest in health, sustainability and ethical concerns, the PolyCool 1000 supports food producers in grasping this opportunity.”
