The right starch or flour is paramount when formulating high-protein extruded snacks.

All bar producers are discovering various ways to drive throughput while maintaining flexibility in their production processes.
 

Bar producers need to swiftly adapt to the latest trends that are capturing the imagination of health-conscious consumers.

Cold extrusion produces stable emulsions and may find usage in high-protein baked goods or fillings.

Will extend production of non-GMO textured soy.

Company says it offers more flexibility, control.