How Extrusion Shapes Food Processing

This month’s column will explore food extrusion. Extrusion is one of the most commonly used food manufacturing processes. Its versatility enables production of a diverse array of food products. This column will review the basic principles and provide an overview of applications. I would like to extend special thanks to my coauthor, Gilles Maller from Clextral, for contributing to the column.

Food extrusion was developed in the 1930s for dry pasta and breakfast cereal pellet production. In t…