Clextral’s patented Galaxy Texturation Technology is the result of a co-development partnership with its partner Firmenich and the Ecole du Valais in Switzerland.

Totally new, this technology combines the principle of a shearcell fibration process and the continuous extrusion process.

The protein material is cooked in the extruder which continuously feeds the dynamic die. The structure and orientation of the fibers are different – in particular, the final structure of the product is due to the shearing and cooling of the dynamic die.

The Galaxy Texturing Technology enables production of larger fibered products (wholecut type), at a throughput comparable to Clextral’s twin-belt High Capacity Die (HCD), up to 1200kg per hour. However, the products obtained are softer, more tender, and the texture in the mouth is more delicate, equivalent to that of meat or fish.

Thus, 50 years after the “big bang” of twin-screw extrusion in the food industry, the “new textural space” opened by Galaxy Technology brings new opportunities for the production and consumption of alternative proteins.

Clextral is the pioneer and expert, since the 80’s, in the texturization and fibration of vegetable proteins by extrusion. With more than 35 years of experience in plant-based proteins, it offers its customers a flexible technology to create ever more realistic and tasty products. Its process team has developed proven recipes using soy and peas, and continues to explore the texturization of protein-rich raw materials, including a wide variety of legumes and even insect flours.

In partnership with Firmenich, a major player in ingredients, Clextral is stimulating progress in the textures and tastes of the extruded product, while maintaining the highest nutritional profile.

The continuous technology developed on its extrusion platforms opens up infinite possibilities for parameterization and modularity (temperatures, cooking, cooling, pressure, shear rate, screw profile and speed, residence time, etc.). Mastering this flexibility is key to product innovation and creation of new textures.

Find out more from the Clextral team at the Asia-Pacific Agri-Food Innovation Summit, where its Managing Director for Asia-Pacific Olivier Drean will give a presentation followed by a discussion with Nourish Ingredients and DSM-Firmenich Smart Proteins Project on Identifying New Growth Areas for Future Proteins.