Applications

Pet food and animal and aquatic feeds have been processed by extrusion for many years. Today, processors are incorporating new ingredients and functionality into these products to enhance nutrition, reduce processing costs, and, for pet foods, to include consumer-preferred attributes like high protein and vegetable content.

In modern food processing, grains and raw materials, like fruits and vegetables, are being added to snacks, cereal products, and pet foods. Ancient grains such as quinoa, amaranth, and spelt provide protein, phytonutrients, and unique flavors to extruded foods. Root vegetables like sweet potato contribute valuable fiber.

Recently extrusion technology has enabled development of third-generation food products, known as “half products.” These are multidimensional products that are extruded and later puffed, popped, or fried, providing new textures and eating experiences to consumers.

Co-extruded snacks and bars with crispy outer shells and creamy fillings have gained momentum as extrusion processing advances have improved product textures (defined by their cell structure) and new ingredients, including visible inclusions, have enhanced the consumer appeal of these products.

Texturized plant-based “meats” – fibrated proteins mimic meat’s appearance, flavor, and texture, using fibrous proteins. They have similar moisture levels and come in various forms like chunks or slices. Legume proteins are commonly used for this.

Extruded encapsulated flavors enhance many foods, dispersing flavors evenly and extending shelf life.

Precooked flours are quick-dissolving cereal-based mixes that, when mixed with water or milk, create soups, porridge, or dough. They’re popular in baby foods for their convenience and nutrition.

Extrusion processes are utilized for various functional ingredients like modified starches, yeasts, and dairy products. This method allows for enhanced functionality by combining carriers with active ingredients.