National Centre for Food Manufacturing Hosts International Conference on Cutting Edge Technology

The National Centre for Food Manufacturing (NCFM) at the University of Lincoln, UK, proudly hosted its inaugural International Extrusion Cooking conference, marking a significant milestone in the field of food engineering and the future of sustainable food production.

This groundbreaking event, the first of its kind in the UK, showcased the NCFM’s commitment to advancing technology and knowledge in the food industry. The conference featured two programs over five days: ‘Introduction of Extrusion Technology Food and Feed’ and ‘Plant-Based Extruded Products’, delving into the intricacies of Extrusion Cooking in unprecedented detail.

Extrusion Cooking, a cutting-edge food engineering technology, is playing a pivotal role in developing the next generation of foods needed to sustain a growing global population, especially in light of the challenges posed by the ongoing climate emergency.

Presented by Keith Brewood, Senior Lecturer at the NCFM, and renowned industry specialist Dennis Forte, the event provided a unique opportunity for attendees, including engineers in machinery manufacturing, food manufacturing, scientists, educationalists, and professionals in food retailing and supply chains, to deepen their understanding of extrusion cooking principles.

The conference addressed pressing issues in the industry, such as the development of high-quality and cost-effective alternatives to meat, fish, chicken, and burger products. Attendees from diverse locations, including the Philippines, China, Denmark, Spain, The Netherlands, Belgium, Northern Ireland, Scotland, and England, reflected the international significance of the event.

Co-sponsored by the National Centre for Food Manufacturing and Baker Perkins Ltd of Peterborough, the event was held at the NCFM facility in Holbeach and featured daily demonstrations and practical lectures. The NCFM team showcased their capabilities in the Pilot Plant Facility, utilising newly acquired bespoke machinery to produce expanded and non-expanded products and textured proteins.

With a focus on technical and scientific advancements in areas such as Textured Vegetable Protein (TVP), High Moisture Extrusion Cooking (HMEC), and the Fibration of Proteins for new Foods and Feed, this unique event positions the NCFM as a go-to hub for expertise, training, and research partnerships in various industries.

Speaking about the success of the event, Keith Brewood said: “This for me, signals the importance of the National Centre for Food Manufacturing, and its world position in leading Extrusion Cooking Technology in the Food Industry. More programmes are planned for 2024 such as Fish Industry Aquafeed, more on the Fibration of Proteins, and much, much more. Watch this space. Simply, a brilliant and successful experience.

“I was absolutely delighted that Dennis Forte, the world leader of knowledge in Extrusion Technologies, accepted our invitation to visit the UK and deliver a benchmark gold standard of presentations and demonstrations to an appreciative audience of international professionals.”

To further disseminate knowledge, the Extrusion Cooking conference was followed by an online webinar, ‘Extrusion Cooking: TVP & HMEC – Feeding the Planet’, organized by the Food & Drink Engineering Executive of the Process Industries Board of the Institution of Mechanical Engineers. Presented by Dennis Forte, the webinar is now available on the Institution of Mechanical Engineers website, and further showcases the facilities and specialist knowledge at the NCFM.

The NCFM team aims to host another International Extrusion Conference in 2024, with the hope of expanding the event’s reach and bringing together even more professionals to benefit from the NCFM experience.