Plant-based proteins are convenient, sustainable and have an excellent nutritional profile, but as the popularity of plant-based protein increases, the need for more efficient and scalable processing methods will also grow. The choice of method for continuous processing of plant-based proteins depends on the starting product that is used, with chickpeas, lentils, soybeans and dried peas all requiring unique processes for hydrating, cooking and cooling.
Using dried beans over canned can offer a cost-savings; however, this can complicate the manufacturing process if companies lack the proper equipment, or experience, with processing dried beans. Since the method of choice for processing plant-based products greatly influences their finished quality, it’s imperative that manufacturers choose the right method for a given application.
Join this webinar to learn the optimal processing methods for a number of different legumes, including important considerations for:
- Hydrating dried beans
- Cooking/cooling raw product
- Cooling packaged finished products
In addition, the featured speakers will also discuss the differences between batch processing and continuous processing and the best applications for each. Register for this webinar to take advantage of the speakers’ combined experience of more than 80 years in the food processing industry.
Jack Danner, Director of Sales, Lyco Manufacturing
Jack has been with Lyco Manufacturing for the past 4 years and has a passion for aligning the right technology and machine to ensure customer satisfaction and continued loyalty. Jack has a BS Degree from the University of Wisconsin – Parkside and an MBA from the University of Wisconsin – La Crosse.Message Presenter
Jeff Zittel, Vice President, Lyco Manufacturing
Jeff has been with the Lyco team for 25 years as the VP of Sales, Marketing, Applications, Engineering and Service. Jeff’s passion is finding the right technology and equipment for meeting customers’ processing needs. Jeff holds a BA of Business Administration from Ripon College.Message Presenter
Steve Hughes, CEO, Lyco Manufacturing
Steve has been CEO of Lyco Manufacturing since February of 2002 and has been part of the Lyco team for 25 years. Steve’s passion is helping food processors improve their operations through enhanced productivity and food safety with the latest innovations by Lyco.Message Presenter
Bill Zittel, President, Lyco Manufacturing
Bill has spent the last 30 years at Lyco Manufacturing pursuing his passion of producing the best customer-aligned food processing equipment in the world and providing unequaled service to the food processing industry. He has served as president for the last 7 years and has won an Outstanding Professional Award from The Guard Society of the food processing industry. Bill earned his BA in Business Administration from Ripon College.Message Presenter
Who Should Attend?
This webinar will be of interest to food industry professionals interested in learning more about processing methods used in the plant-based protein market. Relevant job titles include:
- C-Level Executives
- Project Engineers
- Plant Managers
- R&D Professionals
- Quality Assurance Personnel
- Production Personnel
- Process Personnel
What You Will Learn
- Understand the differences between batch processing and continuous processing
- Learn about hydration methods for dried legumes, including chickpeas, lentils, soybeans and dried peas
- A discussion of atmospheric processing in water, steam and pressure processing
- Best practices for pasteurizing and cooling plant-based products after they are packaged
The Experts in Innovative Food Processing Machinery
Lyco Manufacturing is a world-leading manufacturer of commercial cooking and cooling machines (850 sold), liquid-solid separation screens (1,800 sold), root crop peelers/scrubbers (400 sold), and snap bean equipment (hundreds of machines sold). We work with pasta, rice, dry beans and vegetables. We are the most innovative company in our field having created hundreds of new machines. Our customers include 50 of the Top 100 Food Companies in North America along with many smaller companies. Many of our cookers, coolers and screens are recognized, literally, as the best in the world.
We have a laboratory where we test run each new machine we make. Customers send us their raw products and visit us to observe how our designs work on their products. We routinely help them develop new processes and new recipes. Lyco developed the only continuous pressure cooker in the world 10 years ago for cooking dry beans and rice. We have an actual production line set up in our lab and can demonstrate how dry bean cook times can be reduced from 40 minutes to 6 or 8 minutes, with enhanced quality in several different ways. Rice cook times are reduced from 20 minutes down to 6 or 8 minutes.
Our atmospheric blanchers, cookers and coolers are all state-of-the-art designs that have increased capacity, improved product quality and reduced damage with sanitary designs that clean up faster than competitive designs. We have the latest designs set up in our lab most of the time.