Extrusion: texture, taste and structure for new foods
We develop plant-based products, snacks, breakfast cereals and new food matrices by acting on texture, shape and composition, from formulation to industrial prototype. We also work on modifying ingredient functionality.
What it involves
Our low- and high-moisture extrusion pilot plants enable innovation in food formulations to obtain products with new textures and techno-functional properties, allowing the creation of a wide range of structures: expanded, compact, fibrous, etc.
What we do:
- Incorporation of new ingredients into a wide range of extruded products.
- Protein texturisation using low- and high-moisture extrusion to obtain meat and fish analogues.
- Production of snacks and breakfast cereals.
- Development of new product formats, textures and flavours.
Advantages for industrial development
- Formulation flexibility: proteins, starches, fibres and other ingredients from diverse sources.
- Scalability: from recipe design to pre-commercial batch.
- Physicochemical evaluation of the final product.
- Sustainable innovation: products with low environmental impact.
- Functional validation: texture, taste and performance.
Applications
- Protein texturates for plant-based meat and fish analogues
- Breakfast cereals
- Ingredient modification
- Healthy and enriched snacks
- New product formats
Infrastructure
- Low-moisture co-rotating twin-screw extruder with temperature and pressure control for cereal processing
- Low- and high-moisture co-rotating twin-screw extruder with temperature and pressure control for protein texturisation
- Cutting and granulation systems
- Powder solid mixing systems
- Pilot dryer for controlling raw material and final product moisture
Would you like to know more?
Leave us your details and we will contact you to answer your questions or continue the conversation.
Mariana Valverde
Head of the Food Industries Line
