During the forecast period of 2022–2030, the worldwide food extrusion market is anticipated to increase at a compound annual growth rate (CAGR) of 6.5%.
Extruding food is a cutting-edge, energy-effective method of processing food. For the purposes of puffing, mixing, cooking, texturizing, conveying, and kneading, it involves melting, plasticizing, heat transfer, mass transfer, shear, shaping, and pressure changes. It is used in the production of snacks, pet foods, pasta, and ready-to-eat cereals as well as to lessen food loss and waste. The procedure improves the quality and digestibility of the food items by inactivating enzymes, reducing microbial contamination, and increasing the digestibility of different plant components including starch and proteins.

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Growth Drivers:
The proliferation of healthy snacking practices, the growing consumer preference for convenience foods due to easier access to products and availability in a wide range of options, the escalating developments in the field of processed food products coupled with innovations in the food extrusion technology, and the rising rate of overweight and obese people all contributing to an increased demand for food products are the main factors propelling the growth of this market.
Additionally, emphasis on developing strong immunity among people is growing globally. Food extrusion, which is involved in the manufacture of incredibly nutritious food for humans, can help meet the growing demand for better food products. As a result, the forecasted expansion of the worldwide food extrusion market is likely to benefit from the rising demand for immunity boosting and the acceptance of healthier products.
In addition, additional elements like the rising demand for various food products, the expanding food distribution network, the rising R&D spending levels, and the quickly shifting food industry trends are anticipated to further create growth opportunities for the global food extrusion market during the forecast period.
Food Extrusion Market Segmentation:
By Product Type:
• Savory Snacks
• Breakfast Cereals
• Breads
• Flours & Starches
• Textured Protein
• Functional Ingredients
• Other Product Types

By Extruder:
• Single Screw Extruder
• Twin Screw Extruder
• Contra-Twin Screw Extruder

By Process:
• Cold Extrusion
• Hot Extrusion

By Region:
• North America
• Europe
• Asia Pacific
• Latin America
• Middle East and Africa

Key Companies in Food Extrusion Market:
• Mondelez International
• Calbee Inc.
• Universal Robina
• Grupo Bimbo
• Bühler
• GEA
• KAHL Group
• Triott Group
• The Bonnot Company
• American Extrusion International
• Snactek
• Doering Systems Inc.
• PacMoore
• Groupe Legris Industries
• Akron Tool & Die Co., Inc.
• Amandus Kahl GmbH & Co. KG
• Baker Perkins Limited
• Coperion GmbH
• Flexicon Corporation
• Other Players

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