extrusion | Prepared Foods

Items Tagged with 'extrusion'

ARTICLES

Perry’s Ice Cream Invests in Expansion of Stick Ice Cream Bars

This new line will be capable of manufacturing stick novelty varieties including ice cream, yogurt, sorbet, non-dairy and more

October 21, 2022

Perry’s Ice Cream Company, Inc., a Great Lakes regional brand, expanded its production capabilities to meet increased category growth. Perry’s is investing $18 million in a 20,000sq-ft expansion and the purchase of a state-of-the-art extruded stick bar line from Tetra Pak of Denmark.

CWB Bolsters Laboratory Staff

Ryan Kowalski joins as extrusion specialist

August 20, 2019

Kowalski has previously worked within the food industry for two years as both and applications and processing scientist with extruded food products and has spent time developing textured protein ingredients as well as protein crisps and rice crisps.

Extruding Confidence

William A. Roberts, Jr.

September 19, 2011

Food extrusion can be used to produce pasta and other cold-formed products, ready-to eat cereals, snacks, pet food, confectionery products, modified starches for soup, baby food and instant foods, beverage bases and textured (or texturized) vegetable protein.

Webinar

12/8/22 to 12/8/23

Contact: Meg M.

The Power of Profiles: How to Change Your Extrusion Screws for Faster Success

ON DEMAND: Many variables exist in the food extrusion process. While things like barrel temperature, screw speed, and water content are frequently adjusted, changing a screw geometry is a variable seldom touched by developers due to the complexity and unpredictability that may result. In this webinar, we will discuss the different types of geometries commonly available for single and twin-screw extrusion and how you can begin to change them to unleash their potential for product and process development.

Consumers are actively seeking everything from enhanced focus and better information processing, to reduced stress, improved mood, faster learning, effective memory, better adaptability, and enhanced multitasking. This session will review the science behind these ingredients and how they can be added to your formulations to tap into the cognitive support wave.

Remember a child’s kaleidoscope? You put your eye to a cylinder fitted inside with angled mirrors and—as soon as you twist the end of the cylinder—there’s a changing pattern with the shifting of small pieces of colored glass. That’s also something of an apt description for the plant-based food and beverage market, which continues to capture attention as it grows and shifts.