5. Current developments
There is no shortage of current food applications for extrusion cooking; however, there are many sectors that have yet to exploit this technology, which offers enormous potential for new product creation and great versatility. Admittedly, some developments have yet to find an industrial outlet, such as the production of raw grains in breweries, or the replacement of conching in chocolate factories, for which traditional processes are still in place, but the technical potential of extrusion cooking is still of great interest.
Today, this process is being developed on three levels:
We're also expanding into other sectors in search of highly specific functionalities for the creation of new products;
replacing traditional production processes;
use of extruders...
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Current developments
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Bibliography
In Engineering Techniques
- (1) - LORIENT (D.) - Modifications biochimiques des constituants alimentaires, - F 3 400 (1998) traité Agroalimentaire.
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