MEGAtex EXTRUSION cooling die FOR FOOD APPLICATIONS
Flexible HMMA extrusion
for plant-based meat
High-performance texturizing unit for HMMA extrusion
MEGAtex food cooling die series from Coperion is designed to transform plant proteins into high-moisture meat analogues (HMMA) with a dense, fibrous structure that closely resembles animal meat. Paired with the ZSK food extruder, it offers manufacturers a highly flexible, efficient, and precise solution for producing next-generation plant-based products used across the food, health, and nutrition industries.
Ideal applications:
- Plant-based meat substitutes
- HMMA (High Moisture Meat Analogue)
Benefits:
- Flexible texture control for producing diverse meat-like structures
- Quick recipe and configuration changes using interchangeable inlays
- Easy access for sampling and adjustments along the entire die length
- Modular design adaptable to different raw materials and product needs
- Hygienic construction that reduces cleaning time and downtime
- Compact and mobile setup ideal for R&D, pilot lines, and small-scale production
- Compatible with ZSK Food Extruder for a seamless HMMA process
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The MEGAtex cooling die delivers precise and consistent formation of high-moisture meat analogues (HMMA), making it ideal for small-scale production, R&D, pilot trials, and product development. Paired with Coperion’s ZSK Food Extruder, it ensures that lab- and pilot-scale results can be reproduced reliably at larger production scales.
Designed for flexibility and ease of use
With interchangeable inlays, modular segments, and a full-length opening mechanism, the MEGAtex allows fast product adjustments, recipe changes, and easy sampling. Its hygienic design reduces cleaning time, while the mobile setup ensures efficient integration into development and pilot lines.
Reliable performance for diverse HMMA applications
The MEGAtex supports throughputs from 5–50 kg/h (S7 model), accommodating a variety of plant proteins and HMMA textures. Quick setup and simple handling make it ideal for startups, research organizations, and companies developing new plant-based meat products.
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