Food extrusion

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  1. Teknologisk Institut
  2. Ydelser
  3. Food extrusion
Christian Høj

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Food extrusion

At Danish Technological Institute, we offer food producers a unique opportunity to test taste, texture and various ingredients during product development.

Under hygienic conditions and with food-grade pilot-scale equipment, it is possible to conduct tests in smaller batches with adjustments along the way. This means that different recipes, equipment and process parameters can be tested quickly. Experiments are conducted under controlled conditions to ensure reproducibility. Throughout the process, you receive reliable data as well as professional support that helps confirm whether the product is ready for the market.

With a wide range of composition options for screw configuration and die design, the food extrusion setup is highly flexible. In collaboration with the 3D department at the Danish Technological Institute, it is possible to customize parts for the extruder if necessary.

We extrude a wide range of snacks, breakfast products, pasta and textured vegetable proteins through high or low moisture extrusion.

 

At Danish Technological Institute, we help with

  • Purchase, weighing and mixing of raw materials, as well as recipe calculations
  • Equipment setup including customized screw configuration and die design
  • Process and product development using the twin-screw extruder
  • Wet and dry extrusion
  • Testing of 5-8 recipes per day, where participation at the test facilities is welcomed.

 

After extrusion at the pilot plant, the products can be taken to the next phase of product development in our analytical laboratories, sensory facilities and development kitchen Foodturelab.

Billede af en produktion, hvor de tester plantebaserede snacks på fødevareekstruderen i Sdr. Stenderup

Extrusion in food-grade facilities

In our food-grade premises, we have equipment for multiple processes and can therefore run productions of your product down to 20 kg at a time. This gives you the opportunity to test more economically and adjust your recipe faster, so it becomes ready for the market.

Read more about our development days here.

 

Billede af plantebøffer til Plantebaserede fødevarers produktudvikling og forbrugertest

Texturization of plant-based proteins

 With a focus on various aspects such as structure, texture, taste and color, we can achieve the best results with your plant-based ingredients on our food extruder. With our equipment, we can run productions down to 20 kg at a time, and thus quickly see results and make changes to the recipe.

Read more about test production of plant-based foods here.

Often asked questions:

Can you help with process and product development of extruded food products?

At the pilot plant, we have a flexible pilot-scale setup for extrusion of various food products. Here, TVP and HMMA can be produced for meat alternatives, just as we have experience with both plant proteins and alternative protein sources such as insects and algae. In addition, we have extensive experience with snack production, where sustainability in ingredient selection is a key parameter.

How is testing of raw materials' extrusion properties documented?
With Danish Technological Institute as a collaboration partner, you will always have access to the test results, which will be documented during the process. We have made it easy to gain access to testing of new raw materials' extrusion properties, and we can furthermore advise on how the extruded products are best utilized.

Is there an option for pre- and post-treatment?
There is capacity to perform a wide range of relevant pre- and post-treatments of your raw material, both within wet and dry processes. Get in touch for further information.

Is dry and wet texturization possible?
At the Danish Technological Institute, we have the equipment as well as extensive experience with both dry and wet texturization. Our knowledge of the interaction between ingredients and process parameters gives you faster results.

Can you test the stability of additives in the extrusion and drying process?
Our pilot production offers testing of various ingredients' functionalities. For example, you might need knowledge about an ingredient's suitability in relation to the texturization process or development of an optimal extrusion process for your specific recipe. By using our food extruder, we can quickly and efficiently test the stability and functionality of various additives.

Contract production of food products
At our food-grade pilot plant, we offer small-scale contract production of various food products, including meat alternatives (such as textured vegetable protein (TVP)), snacks and breakfast products. This could, for example, be 500 kg of product for customer samples, tests, etc. The product will be an intermediate product that needs to be repackaged or incorporated into another production.