MAIM ADVANTAGES PLANT-BASEDPROTEINS > Variable output capacities > Wide range of finished products > Control of water holding capacity > Precise process control PROCESS TRENDY TEXTURED VEGETABLE PROTEINS (TVP) FROM A VARIETY OF RAW MATERIALS TVP is a dry, expanded product used as an ingredient or directly re-hydrated and consumed as a meat substitute. It is also used in many vegetal dishes / products. The product is an environmentally-friendly source of protein, sustainable, and offers a long shelf-life. Clextral's continuous and flexible extrusion process gives processors multiple options to create healthy and premium foods from an extended range of raw materials. RAW MATERIALS > Low-fat soy flour, defatted soy flour, soy concentrate, soy isolate > Other protein raw materials : fava bean, lentil, sunflower... > For some products, starch, cereal flour, salt, flavour & colouring are added 2025 © Clextral - Please do not litter - Images for illustration purposes only FLEXIBLE TECHNOLOGY & PROCESS Clextral twin-screw extrusion systems enable processors to produce textured protein efficiently and economically. Variable output capacities, from 20 kg/h to 4000 kg/h (depending on raw material) Wide range of finished products: from commodities to sophisticated foods Dies and cutter to easily make various shapes Control of water holding capacity of extruded textured proteins is guaranteed through strict parameter control Precise process control ensures consistent results and traceability Expert advice and testing facilities to design new products and recipes

Preconditioner may be required in some cases (for example, to increase production capacity when processing soybean flour or pea concentrate). | Expansion Structure formation Shaping, siZing COOKING - EXTRUSION I Compression Melting, cooking DRY PROTEIN TEXTURIZATION PROCESS The majority of textured vegetable foods are produced by low moisture extrusion cooking: > Raw materials, die and screw designs, and operating conditions are adjusted to achieve desired quality and properties, such as: bulk density, water holding capacity, texture, aspect & shape. > Texture can be expanded, fibrous or spongy...