Food extrusion is an established and highly versatile technique for producing food, feed, nutritional additives and flavors. Extruders with varying dies are used to design and shape foods with high start content such as pasta, cereals or snacks, analogue meat products, and pet food, and to determine their final texture. In addition, extrusion enables a cost effective, continuous means of production with precise control for maintaining high product quality.
Explore collection of scientific application notes, interactive resources and articles that cover development of foods via extrusion.
