One of the latest innovations by CLEXTRAL, towards the meat and fish analogs manufacturing industry, the patented Galaxy Texturation Tachnology (GTT) enables to produce high moisture meat and fish substitutes with an innovative softer and more tender texture so as to provide a unique and brand new mouthfeel experience.

Totally new, this technology combines the principle of a shearcell fibration process and the continuous extrusion process.The protein material is cooked in the extruder which continuously feeds the dynamic die.
The final structure of the product is due to the shearing and cooling of the dynamic die.

The Galaxy Texturing Technology enables production of larger fibered products (wholecut type) and enables a throughput up to 400kg per hour.