Food Extrusion Market size is forecast to grow over 2021-2027 on account of an increased demand for breakfast cereals, bread, functional ingredients, snacks and meat-based products. Consumer preference for convenience foods has grown over the past decades due to easier access to products and availability in a wide variety of choices.
The food extrusion process is energy efficient and is used to reduce food waste and loss. It also helps in transforming under-utilized biomass into food and develop healthy grain products. Food extrusion uses the hot extrusion process to transform raw materials through high-temperature and short-time conditions. On the other hand, cold extrusion is used to mix and shape dough without cooking or direct heating within the extruder.
Based on the process, food extrusion market share from hot extrusion process segment will account for a notable CAGR through 2027 owing to short time, high temperature and high energy transfer. This helps to minimize the degradation of heat-sensitive food nutrients and enhance the digestibility of proteins and starches. Factors such as the ability to destroy anti-nutrients such as hemagglutinins, gossypol, trypsin inhibitors and unwanted enzymes, including micro-organisms, lipoxidases and lipases are driving the process adoption.
With respect to the extruder type, the twin screw segment is projected to witness a sizable adoption during the 2021-2027 forecast period. Factors such as better control of process parameters, ease of functionality, high level of process flexibility and low production cost will reinforce food extrusion industry share from the segment. Less wear in smaller machine parts as compared to the single screw extruder will drive the segmental trends. Besides, handling of varieties of raw materials and better control of process parameters will encourage stakeholders to invest in twin-screw extruders.
On the basis of food products manufactured, the savory snacks segment will account for a significant share of food extrusion market during the forecast period. Savory snacks’ popularity is attributed to soft filling and crispy textures in most products. The snack food industry is expected to demand extrusion cooking for mass transfer, heat transfer and pressure changes. The trend for ready-to-eat snacks will drive the industry forecast in the upcoming years.
Based on the regional landscape, North America food extrusion market share is poised to experience impressive growth. Expansion of commercial food processing industries will be noticeable in the U.S. and Canada. Millennial and gen Z populations will exhibit the trend for health bars, pastas, ready-to-eat breakfast cereals and processed meat products.
Leading companies in the global food extrusion market are The Bonnot Company, Bühler, Pavan SpA, Akron Tool & Die, Groupe Legris Industries, Flexicon, Triott Group, Kahl Group, Mondelez International, Lindquist Machine, Calbee Inc., Universal Robina, Grupo Bimbo and Coperion, among others. Industry participants are likely to focus on both organic and inorganic strategies to gain a competitive edge in the landscape.
Bühler, for instance, joined hands with DIL to boost the sustainable production of healthy extruded meat substitutes in January 2021. Bühler will use its expertise in extrusion to provide customized solutions with its advanced extrusion technology.
During the COVID-19 pandemic, the contraction of hospitality sector and restaurant businesses has hampered the food extrusion market outlook, as the demand for packaged food products has suffered. Many food processing companies had switched their supply chain from food service to retail channels given that consumers are forced to eat from home. Although online sales of breakfast cereals and meat-based products would have garnered pace, slight impact on the manufacturing sector is predicted during the COVID-19 crisis.
Nutritious food is produced through extrusion process to address and the adoption of healthier products over the next few years will strengthen food extrusion industry forecast as the focus on immunity building increases.