Demonstration of newly developed industrial protein mixer.

Demonstration of an industrial protein mixer at Tetra Pak Scanima and AAU will speak about extracting proteins from clover grass and about how fungal fermentation can be used to upcycle sidestreams.

Food & Bio Cluster Denmark offers you an opportunity to experience a demonstration of an industrial protein mixer.

9:00 Welcome by Rubin Dollerup Nielsen, Food & Bio Cluster Denmark.

9:05 Introduction by Hans Henrik Mortensen, Manager for Center of Expertise and Kyra Loijenga, Global Commercial Product Manager, Tetra Pak Processing A/S (Tetra Pak Scanima).

Protein mixing is crucial for food production, impacting product quality, efficiency, and sustainability. The current technology is already effective in addressing these needs. However, the newly released Tetra Pak®️ Industrial Protein Mixer takes it a step further.

The new Industrial Protein Mixer reduces air ingress and foaming, minimizes cleaning and downtime, and helps reduce energy consumption. It eliminates expensive product losses caused by foaming and reducing downstream equipment cleaning and maintenance. This leads to better product quality, higher efficiency, and optimal use of protein ingredients.

In line with the latest trends and upcoming trends in protein mixing, this mixer supports the growing demand for high-quality, sustainable food production solutions. Tetra Pak Scanima will give an insight in these developments and the processing of proteins in their mixer portfolio.

Tetra Pak Scanima will give 3 live demonstrations.

• Mayonnaise
• Burger dressing
• Stabilizer

11:00 Mette Lübeck, Vicehead of Department for Research, Chemistry and Bioscience. AAU

Mette Lübeck, Vicehead of Department for Research, Chemistry and Bioscience. She works with bioressources and process technology and she is focusing on how bioressources can be used to develop new food ingredients. She will speak about two of her science areas, which is partly about extracting proteins from clover grass for feed and food and partly about how fungal fermentation can be used to upcycle sidestreams from food production into new food ingredients.

12:00 Lunch and network.

13:00 Thank you for today and see you soon.

Innovationskraft  
When you participate in this event, your time will be used as co-financing for the project Innovationkraft, which is funded by the Uddannelses- og Forskningsstyrelsen at a standard rate. Read more about the project