Tag: Extrusion cooking

Extrusion has been used in the food industry since the 1950s for both human and animal consumption. An extruded diet involves a high-temperature, short-time process that cooks and forms ingredients into a final product, significantly impacting its nutritional profile, texture, and digestibility for better health.

Extrusion technology is now one of the most widely used methods in the food industry, with projections showing increased adoption globally for creating novel products. The versatile high-temperature, short-time (HTST) process offers numerous benefits of extruded food, from nutrition to manufacturing efficiency.

Approximately 78% of the protein in wheat is found in the endosperm, but traditional cereal production often removes valuable protein during processing. So, how do they add protein to cereal, ensuring the final product delivers a satisfying nutritional boost? Food scientists use specialized techniques and ingredients to fortify breakfast cereals with added protein.