Extrusion – the ultimate refinement technique
Extrusion is a process technology used in food processing. It contributes to expanding the food supply, for example in terms of shelf life and quality. Extrusion can be used to control the water activity of the extrusion products. This is responsible for microbiological growth and therefore for the spoilage of foods.
This technology allows the development of products with new shapes and textures. One particularly promising application of extrusion is the production of fibre-like structures from wheat proteins. The resulting extrusion product is used for the production of vegetarian and vegan foods, for which there is increasing demand.
Snacks, breakfast cereals and confectionery are also manufactured using extrusion.
The diverse use of extrusion to manufacture new and innovative food products is very promising for the future of food production.