Trend report extrusion technology Anuga FoodTec 2009
Process with great potential for the manufacture of new products with functional properties
Extrusion is one of the modern key technologies in food processing. It is used in a variety of ways, e.g. for the production of snack products, breakfast cereals, health bars, flat bread, ice cream, confectionery or pet food. The extrudates are sold in a wide variety of shapes, colors and flavors. No other process than extrusion offers such great potential for completely redesigning the product matrix and developing innovative food structures. The parameters of pressure, temperature and shear as well as continuous operation in a closed system are essential here.