Extrusion processing is a high-throughput thermo-mechanical technique employed to convert diverse food ingredients into a wide array of products such as expanded snacks, ready-to-eat segments, pasta ...

In this interview, AZoM talks to Dr.-Ing. M. Azad Emin, Chair of Food Process Engineering at Karlsruhe Institute of Technology, about his team's research within the field of sustainable foods, and the ...

Wheat is a cereal crop used in many ready-to-eat products such as bread, noodles and cakes due to its favorable sensory qualities and processing properties. The extrusion process further enhances ...

High-moisture extrusion (HME) is a leading technology for producing plant-based meat analogues that closely mimic the fibrous texture, juiciness and mouthfeel of animal muscle. In HME, protein-rich ...

Consumers want more from plant-based meat alternatives, from taste to texture and affordability. Could understanding the extrusion process deliver on all three? After some years of rapid growth, the ...

A study examining the effects of single and twin thermal screw extrusion on the protein quality of grain-free pet foods including animal- or plant-based protein ingredients found that amino acid ...

Earlier this year, Pacific Northwest National Laboratory in Richland, Washington, announced that it took delivery of the second generation of its ShAPE, or Shear Assisted Processing and Extrusion, ...