Extruders

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Hygienic design, quicker changeovers, reduction of maintenance time, improved cooling ability and the modularity and flexibility to run more-diverse products-sometimes with exotic raw materials that need gentler processing-are the top-of-mind issues for customers of extrusion equipment.

SNAXPO18, taking place March 12-14 in Atlanta at the Georgia World Congress Center, is a must-attend event for anyone working in today’s snack food industry.

PROCESS EXPO 2017 took place September 19–22 at McCormick Place in Chicago. The biennial event, operated by the Food Processing Suppliers Association, attracts food industry professionals from around the world. 

A new generation of extrusion equipment for the food industry has been launched by Baker Perkins.

Snack manufacturers are looking to build in healthfulness through the use of raw materials, including vegetables and fruit, as well as cleaner ingredient profiles with more protein and fiber.

The Honey Fruit Bar uses a combination of raisin paste, honey, rolled oats and cookie flour to deliver a great tasting meal replacer with a health halo.

The collective puffed, popped, pellet and extruded snack segment continues to see positive sales activity and a strong level of product innovation.

The puffed and extruded snack segment combines the best elements of tradition and forward-thinking better-for-you innovation.

Handtmann has announced the appointment of Christian Strohm and Sean Gorman to bakery sales specialist positions in Canada and the U.S.

Growing consumer demand for better-for-you, gluten-free and innovative baked goods and snacks continues to drive bakers and snack manufacturers to explore new ingredients and formulations. It’s also prompting them to re-examine their equipment needs, as they discover that their existing machinery may not be able to efficiently handle today’s in-demand products. For some manufacturers, a new extruder may be just the ticket.