Food Extrusion Market Size, Share, Growth, Trend & Forecast 2028

Summary

Report Description

Forecast Period	2024-2028
Market Size (2022)	USD79.3 Billion
CAGR (2023-2028)	8.6%
Fastest Growing Segment	Savory Snacks
Largest Market	Europe

Market Overview

The Global Food Extrusion Market has valued at USD79.3 billion in 2022 and is anticipated to project robust growth in the forecast period with a CAGR of 8.6% through 2028. The global food extrusion market is a dynamic and rapidly evolving sector within the food processing industry. Food extrusion involves the process of forcing a mixture of ingredients through a specially designed machine called an extruder to create a uniform and continuous product. This versatile technique is utilized to produce a wide range of food products with various shapes, textures, and flavors, making it a cornerstone of modern food manufacturing.

The food extrusion process is employed across a multitude of applications, spanning both savory and sweet categories. From breakfast cereals, snacks, and pasta to pet foods, textured vegetable proteins, and even some confectionery items, food extrusion plays a crucial role in transforming raw ingredients into convenient and appealing finished products.

Food extrusion offers precise control over parameters such as temperature, pressure, and shear force, resulting in consistent product quality and texture. Manufacturers can achieve uniformity in taste, appearance, and nutritional content, meeting consumer expectations reliably. The versatility of food extrusion allows for the creation of innovative products that cater to changing consumer preferences. Manufacturers can experiment with various ingredients, shapes, and textures to develop unique offerings that stand out in the market.

Food extrusion enables the incorporation of beneficial additives, vitamins, minerals, and functional ingredients into products, contributing to the rising demand for nutritionally enriched foods. The extrusion process can lead to efficient production by streamlining processes and reducing wastage. It can be especially cost-effective when dealing with large-scale manufacturing. In the fast-paced modern lifestyle, convenient and ready-to-eat foods are in high demand. Food extrusion plays a pivotal role in producing snacks and breakfast cereals that meet this need for convenience.

While food extrusion offers consistent outcomes, maintaining uniformity across various production batches can be challenging due to factors like ingredient variations and processing conditions. The design and maintenance of extrusion equipment can be intricate and require technical expertise. Ensuring the proper functioning of these machines is essential for optimal production. As consumers become more health-conscious, there's a need to address concerns related to additives, preservatives, and overall nutritional profiles in extruded products.

With a growing focus on transparency and natural ingredients, the industry is trending towards developing extruded products with simpler, recognizable ingredients to cater to health-conscious consumers. As the demand for plant-based products rises, food extrusion offers a means to create textures and structures that mimic meat and dairy products, meeting the needs of vegetarians and flexitarians. Manufacturers are exploring sustainable ingredients and processing methods in extrusion, aligning with global environmental concerns and consumer preferences.

Key Market Drivers

Rising Demand for Processed and Convenience Foods

One of the most prominent drivers of the global food extrusion market is the growing consumer preference for processed and convenience foods. In today's fast-paced world, consumers are seeking foods that are easy to prepare, ready-to-eat, and offer a range of flavors and textures. Food extrusion technology plays a pivotal role in meeting these demands by enabling the creation of a wide array of convenient products like extruded snacks, breakfast cereals, and instant noodles. The ability to produce shelf-stable products with enhanced taste and texture attributes aligns perfectly with the evolving lifestyles and dietary habits of modern consumers.

Extrusion technology allows manufacturers to efficiently produce a variety of products such as puffed snacks, breakfast cereals, and pet foods with consistent quality and taste. The extrusion process enhances the sensory experience of these products, making them more appealing to consumers. Moreover, the capability to incorporate a diverse range of ingredients, including whole grains, legumes, and functional additives, further caters to health-conscious consumers seeking nutritious convenience options.

Technological Advancements and Product Innovation

Advancements in food extrusion technology are driving innovation in the food industry, giving rise to novel products and applications. Manufacturers are leveraging extrusion to create textured vegetable proteins, plant-based meat alternatives, and gluten-free snacks. The versatility of extrusion equipment allows for precise control over factors such as temperature, pressure, and shear, enabling the production of intricate product structures and textures. This technological flexibility facilitates the development of products that mimic the appearance, texture, and taste of traditional animal-based foods while catering to dietary preferences and ethical considerations.

Moreover, the extrusion process contributes to the creation of functional foods with enhanced nutritional profiles. By incorporating nutrient-rich ingredients, vitamins, and minerals into the extrusion process, manufacturers can produce products that offer health benefits beyond basic nutrition. This innovation aligns with consumer demand for foods that support their well-being. As research and development efforts continue to improve extrusion technology, the market can expect even more creative and beneficial product offerings.

Growth in Plant-Based and Alternative Proteins

The surge in interest and adoption of plant-based diets has led to an increased demand for alternative protein sources. Food extrusion technology has emerged as a crucial enabler in this trend. Manufacturers are using extrusion to create plant-based meat analogs, textured vegetable proteins, and other protein-rich foods derived from sources like soy, peas, and lentils. The ability to impart desirable textures and structures to these plant-based ingredients is a key advantage of extrusion. It enables the production of products that closely resemble the mouthfeel and taste of traditional meat while providing a sustainable and ethical protein source.

Furthermore, the use of extrusion in producing alternative proteins enhances the overall sustainability of the food industry. Plant-based ingredients generally have a lower environmental impact compared to animal-based sources, contributing to reduced greenhouse gas emissions and resource consumption. As consumers become more environmentally conscious, the demand for plant-based and alternative protein products is expected to drive the global food extrusion market forward.

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Key Market Challenges

Regulatory Compliance and Safety Standards

Meeting stringent regulatory requirements and ensuring compliance with food safety standards represents a significant challenge for the food extrusion market. Manufacturers encounter complex regulations pertaining to food processing, hygiene, labeling, and ingredient sourcing across different global regions. Maintaining compliance with these regulations involves rigorous quality control measures, traceability of raw materials, and adherence to strict production guidelines, which can increase operational costs and administrative burdens.

Food safety concerns also pose challenges, especially regarding the prevention of cross-contamination and the control of microbial growth during extrusion processes. As extruded foods often involve a variety of ingredients and processing steps, ensuring microbial safety while preserving the nutritional and sensory attributes of the final products remains a challenge for manufacturers.

Sustainability and Environmental Impact:

The food extrusion industry faces growing pressure to address sustainability concerns and minimize its environmental footprint. Challenges arise regarding the efficient utilization of resources, energy consumption, and waste management throughout the extrusion process. High energy requirements for operating extruders contribute to environmental concerns, prompting the industry to explore energy-efficient technologies and alternative power sources to mitigate carbon emissions.

Additionally, managing waste generated from extrusion processes poses a challenge. Ensuring responsible disposal or repurposing of by-products and optimizing production processes to reduce waste production are essential for sustainability efforts within the food extrusion industry. Developing eco-friendly packaging solutions for extruded food products is also a challenge, aiming to reduce environmental impact while maintaining product integrity and shelf life.

Ingredient Quality and Processing Considerations

The quality of ingredients used in food extrusion greatly influences the final product's characteristics. Ingredient variability, such as changes in moisture content or protein levels, can affect the extrusion process and result in inconsistent product outcomes. Maintaining consistent ingredient quality is a challenge, especially when sourcing raw materials from various suppliers or regions.

Additionally, certain ingredients may present processing challenges. Ingredients with high fiber content, for instance, can pose difficulties during extrusion due to their impact on product viscosity and texture. Finding the right balance between ingredient composition and processing parameters is crucial to achieve desired product attributes and maintain production efficiency.

The energy-intensive nature of food extrusion also contributes to operational challenges. Achieving optimal extrusion conditions while minimizing energy consumption is a delicate balance that requires careful process control and optimization. This becomes particularly important as sustainability concerns drive the food industry to reduce its environmental footprint.

Key Market Trends

Expansion in Applications across Diverse Food Sectors

The Global Food Extrusion Market has witnessed an expansion in applications across multiple food sectors. Extrusion technology's versatility has led to its adoption in various industries, including the snack food, pet food, pasta, confectionery, and animal feed sectors. In the snack food industry, extrusion processes are employed to produce a wide array of snacks such as chips, puffs, and crisps, meeting consumers' preferences for convenient and flavorful snacks. Furthermore, the pet food industry utilizes extrusion technology to create nutritious and palatable pet food formulations. In the pasta and confectionery sectors, extrusion aids in the production of unique shapes, textures, and formulations. The adaptability and efficiency of food extrusion processes continue to drive its integration into diverse food segments, enabling manufacturers to innovate and cater to evolving consumer demands globally.

Functional and Nutrient-Rich Snacks

The snack industry is witnessing a shift toward healthier, nutrient-rich options that offer functional benefits. Extrusion technology plays a vital role in the creation of such snacks by allowing manufacturers to incorporate a wide range of ingredients, including whole grains, superfoods, and functional additives. Extruded snacks can be formulated to provide specific nutrients, such as vitamins, minerals, and dietary fibers, addressing consumer demands for more health-conscious choices.

Extrusion also enables the creation of textured snacks with appealing shapes and structures. This trend aligns with consumers' desire for products that not only taste good but also offer a unique sensory experience. The ability to combine taste, nutrition, and innovation has positioned extruded snacks as a key driver of growth in the food extrusion market.

Customization and Personalization

Consumer preferences for tailored food experiences are driving the trend of customization and personalization in the food industry. Extrusion technology allows for the creation of products with different shapes, sizes, textures, and ingredient compositions, catering to diverse tastes and dietary needs. Manufacturers can develop personalized products by adjusting factors such as ingredient ratios, processing conditions, and die shapes during the extrusion process.

Customization also extends to addressing specific dietary requirements, such as gluten-free, allergen-free, or low-sugar options. Extrusion's flexibility enables the production of products that meet these specialized dietary preferences without compromising on taste or quality.

Segmental Insights

Food Product Insights

Savory snacks indeed occupy a substantial and noteworthy share within the global food extrusion market, a trend that is expected to continue and expand in the foreseeable future. This prominence of savory snacks in the food extrusion market can be attributed to several key factors that highlight their popularity and adaptability. Savory snacks, including products like chips, crisps, and extruded snacks, are favored by consumers for their convenience, portability, and satisfying flavor profiles. In today's fast-paced lifestyle, consumers often seek on-the-go snack options that provide instant gratification. Extrusion technology allows manufacturers to produce savory snacks that meet these demands while maintaining consistency in taste and texture.

Extrusion technology offers a wide range of possibilities when it comes to shaping and texturing snacks. This flexibility enables the creation of unique and appealing snack formats that attract consumers. Extruded snacks can have various shapes, from intricate designs to simpler forms, enhancing the visual appeal and sensory experience for consumers.

As consumers become more health-conscious, there's a growing demand for savory snacks that offer improved nutritional profiles. Food extrusion allows for the incorporation of whole grains, legumes, and vegetables into snack formulations. These ingredients can contribute to higher fiber content, better nutrient profiles, and reduced fat content compared to traditional fried snacks.

Savory snacks thrive on diverse flavor profiles and seasonings. Extrusion technology enables manufacturers to infuse snacks with a wide array of flavors, from classic options like cheese and barbecue to more exotic and global tastes. This versatility in flavor development caters to consumers' desires for variety and novelty.

The global savory snacks market has experienced significant growth due to changing consumer lifestyles, urbanization, and the demand for convenient and indulgent treats. As a result, manufacturers are increasingly turning to extrusion technology to diversify their product portfolios and offer a broader range of snack options to capture various consumer segments.

Process Insights

Cold extrusion indeed holds a substantial and noteworthy share within the global food extrusion market, and this trend is projected to continue in the foreseeable future. The prominence of cold extrusion in the food extrusion market can be attributed to several key factors that highlight its benefits and diverse applications.

Cold extrusion, also known as cold forming or cold pressing, involves the deformation of food ingredients at ambient temperatures. This gentle process helps preserve the natural flavors, colors, and nutritional content of the ingredients. The retention of these desirable attributes contributes to the high quality of food products produced through cold extrusion.

As consumers increasingly demand clean label products with minimal processing and additives, cold extrusion aligns well with this trend. Cold extrusion avoids the use of excessive heat or chemical treatments, allowing manufacturers to produce foods with a "natural" appeal that resonates with health-conscious consumers.

Cold extrusion plays a significant role in preserving the nutritional integrity of ingredients. The absence of high temperatures during the process helps retain vitamins, minerals, enzymes, and other sensitive nutrients that might be compromised in traditional high-temperature processing methods.

Cold extrusion offers precision in controlling the texture and structure of food products. This is particularly advantageous for creating products with specific sensory attributes, such as desired levels of crunchiness, chewiness, or smoothness. Cold extrusion's ability to finely manipulate texture adds to its versatility in producing a wide range of food items.

Cold extrusion minimizes energy consumption and reduces the carbon footprint associated with traditional high-temperature extrusion processes. This aligns with the growing demand for environmentally sustainable production practices and contributes to the appeal of cold extrusion in the food industry.

Cold extrusion enables the creation of unique and innovative food products that stand out in the market. From plant-based meat alternatives to snack bars and functional foods, cold extrusion provides manufacturers with the ability to experiment with various ingredients and formulations to develop products that resonate with consumers' evolving preferences.

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Regional Insights

The Europe region commands a substantial and influential share of the global food extrusion market, and this trend is anticipated to persist throughout the forecast period. Europe is renowned for its rich culinary heritage and diverse food culture. This diversity has driven the demand for innovative and unique food products, a trend that aligns well with the capabilities of food extrusion technology. Manufacturers in the region leverage extrusion to create a wide variety of snacks, cereals, pasta, and other food products that cater to the varying tastes and preferences of European consumers.

European consumers are increasingly conscious of their dietary choices, opting for products that offer nutritional benefits and align with health and wellness goals. Food extrusion enables the development of healthier snack options by incorporating whole grains, vegetables, and other nutrient-rich ingredients. This emphasis on balanced nutrition has contributed to the demand for extruded food products in the region.

The fast-paced lifestyle in many European countries has led to a growing demand for convenient and ready-to-eat snack solutions. Extrusion technology allows manufacturers to produce snacks that are not only convenient but also maintain texture, flavor, and nutritional content, satisfying the preferences of consumers seeking quick and satisfying snack options.

Europe's processed food industry has evolved to embrace new technologies and product offerings. Extrusion has become a vital tool for food manufacturers to create a diverse range of products with improved shelf life, texture, and sensory appeal. The adaptability of extrusion to various food categories, from snacks to breakfast cereals, has contributed to its widespread use in the region.

European consumers often place high value on the sensory experience of food, including texture. Extrusion technology can replicate textures found in traditional European dishes while offering a platform for creative experimentation. This ability to create textured foods that align with regional culinary expectations has played a significant role in the adoption of extrusion in the region.

Europe has been at the forefront of implementing regulations related to food safety, labeling, and sustainability. Food extrusion can contribute to meeting these regulations by creating products with consistent quality and traceability. Additionally, extrusion allows for the use of alternative ingredients, contributing to sustainability goals by reducing waste and promoting resource efficiency.

Recent Developments

In 2021, the Driessen Food Extrusion Company, a Netherlands-based company specializing in the production of a wide range of food industry products through its twin-screw extrusion systems, announced the acquisition of the Coperion food extrusion system for an undisclosed amount. This strategic move will integrate the Coperion food extrusion system into the Driessen Food Extrusion Company, strengthening its position in the market.
In 2021, Flexicon Corporation Pty Ltd significantly expanded its manufacturing and sales operations, ensuring the company's growth in the Asian market.
In 2021, Givaudan and Bühler jointly inaugurated the APAC Protein Innovation Center, located at the Givaudan Woodlands site in Singapore. The Protein Innovation Center is collaboratively operated by experts from both organizations and is connected to an extensive network of R&D innovation centers in Switzerland. This enables plant-based product development on a global scale, supporting the company's vision of a collaborative and sustainable future in the food industry.

Key Market Players

Akron Tool & Die Co Inc
Baker Perkins Ltd
KAHL Group
Triott Group
Groupe Legris Industries
The Bonnot Company
American Extrusion International
Shandong Light M&E Co., Ltd
Doering systems, inc.
Buhler Holding AG

By Food Product	By Extruder	By Process	By Region
Savory Snacks Breakfast Cereals Bread Flour and Starches Textured Protein Functional Ingredients Others	Single Screw Extruder Twin Screw Extruder & Contra Twin Screw Extruders	Cold Extrusion Hot Extrusion	North America Europe Asia Pacific South America Middle East & Africa

Report Scope:

In this report, the global Food Extrusion market has been segmented into the following categories, in addition to the industry trends which have also been detailed below:

Global Food Extrusion Market, By Food Product:

o Savory Snacks

o Breakfast Cereals

o Bread

o Flour and Starches

o Textured Protein

o Functional Ingredients

o Others

Global Food Extrusion Market, By Extruder:

o Single Screw Extruder

o Twin Screw Extruder & Contra

o Twin Screw Extruders

Global Food Extrusion Market, By Process:

o Cold Extrusion

o Hot Extrusion

Global Food Extrusion Market, By Region:

o North America

§ United States

§ Canada

§ Mexico

o Asia-Pacific

§ China

§ India

§ Japan

§ South Korea

§ Australia

o Europe

§ Germany

§ France

§ United Kingdom

§ Italy

§ Spain

o South America

§ Brazil

§ Argentina

§ Colombia

o Middle East & Africa

§ Saudi Arabia

§ UAE

§ South Africa

§ Turkey

Competitive Landscape

Company Profiles: Detailed analysis of the major companies present in the global food extrusion market.

Available Customizations:

Global Food Extrusion Market report with the given market data, Tech Sci Research offers customizations according to a company's specific needs. The following customization options are available for the report:

Company Information

Detailed analysis and profiling of additional market players (up to five).

Global Food Extrusion Market is an upcoming report to be released soon. If you wish an early delivery of this report or want to confirm the date of release, please contact us at [email protected]

Table of content

1. Introduction

1.1. Product Overview

1.2. Key Highlights of the Report

1.3. Market Coverage

1.4. Market Segments Covered

1.5. Research Tenure Considered

2. Research Methodology

2.1. Objective of the Study

2.2. Baseline Methodology

2.3. Key Industry Partners

2.4. Major Association and Secondary Sources

2.5. Forecasting Methodology

2.6. Data Triangulation & Validation

2.7. Assumptions and Limitations

3. Executive Summary

3.1. Market Overview

3.2. Market Forecast

3.3. Key Regions

3.4. Key Segments

4. Global Food Extrusion Market Outlook

4.1. Market Size & Forecast

4.1.1. By Value

4.2. Market Share & Forecast

4.2.1. By Food Product Market Share Analysis (Savory Snacks, Breakfast Cereals, Bread, Flour and Starches, Textured Protein, Functional Ingredients & Others)

4.2.2. By Extruder Market Share Analysis (Single Screw Extruder, Twin Screw Extruder & Contra Twin Screw Extruders)

4.2.3. By Process Market Share Analysis (Cold Extrusion Vs Hot Extrusion)

4.2.4. By Regional Market Share Analysis

4.2.4.1. North America Market Share Analysis

4.2.4.2. South America Market Share Analysis

4.2.4.3. Middle East & Africa Market Share Analysis

4.2.4.4. Europe Market Share Analysis

4.2.4.5. Asia-Pacific Market Share Analysis

4.2.5. By Top 5 Companies Market Share Analysis, Others (2022)

4.3. Global Food Extrusion Market Mapping & Opportunity Assessment

4.3.1. By Food Product Mapping & Opportunity Assessment

4.3.2. By Extruder Mapping & Opportunity Assessment

4.3.3. By Process Mapping & Opportunity Assessment

4.3.4. By Regional Market Mapping & Opportunity Assessment

5. North America Food Extrusion Market Outlook

5.1. Market Size & Forecast

5.1.1. By Value

5.2. Market Share & Forecast

5.2.1. By Food Product Market Share Analysis

5.2.2. By Extruder Market Share Analysis

5.2.3. By Process Market Share Analysis

5.2.4. By Country Market Share Analysis

5.2.4.1. United States Food Extrusion Market Outlook

5.2.4.1.1. Market Size & Forecast

5.2.4.1.1.1. By Value

5.2.4.1.2. Market Share & Forecast

5.2.4.1.2.1. By Food Product Market Share Analysis

5.2.4.1.2.2. By Extruder Market Share Analysis

5.2.4.1.2.3. By Process Market Share Analysis

5.2.4.2. Canada Food Extrusion Market Outlook

5.2.4.2.1. Market Size & Forecast

5.2.4.2.1.1. By Value

5.2.4.2.2. Market Share & Forecast

5.2.4.2.2.1. By Food Product Market Share Analysis

5.2.4.2.2.2. By Extruder Market Share Analysis

5.2.4.2.2.3. By Process Market Share Analysis

5.2.4.3. Mexico Food Extrusion Market Outlook

5.2.4.3.1. Market Size & Forecast

5.2.4.3.1.1. By Value

5.2.4.3.2. Market Share & Forecast

5.2.4.3.2.1. By Food Product Market Share Analysis

5.2.4.3.2.2. By Extruder Market Share Analysis

5.2.4.3.2.3. By Process Market Share Analysis

6. Europe Food Extrusion Market Outlook

6.1. Market Size & Forecast

6.1.1. By Value

6.2. Market Share & Forecast

6.2.1. By Food Product Market Share Analysis

6.2.2. By Extruder Market Share Analysis

6.2.3. By Process Market Share Analysis

6.2.4. By Country Market Share Analysis

6.2.4.1. France Food Extrusion Market Outlook

6.2.4.1.1. Market Size & Forecast

6.2.4.1.1.1. By Value

6.2.4.1.2. Market Share & Forecast

6.2.4.1.2.1. By Food Product Market Share Analysis

6.2.4.1.2.2. By Extruder Market Share Analysis

6.2.4.1.2.3. By Process Market Share Analysis

6.2.4.2. Germany Food Extrusion Market Outlook

6.2.4.2.1. Market Size & Forecast

6.2.4.2.1.1. By Value

6.2.4.2.2. Market Share & Forecast

6.2.4.2.2.1. By Food Product Market Share Analysis

6.2.4.2.2.2. By Extruder Market Share Analysis

6.2.4.2.2.3. By Process Market Share Analysis

6.2.4.3. Spain Food Extrusion Market Outlook

6.2.4.3.1. Market Size & Forecast

6.2.4.3.1.1. By Value

6.2.4.3.2. Market Share & Forecast

6.2.4.3.2.1. By Food Product Market Share Analysis

6.2.4.3.2.2. By Extruder Market Share Analysis

6.2.4.3.2.3. By Process Market Share Analysis

6.2.4.4. Italy Food Extrusion Market Outlook

6.2.4.4.1. Market Size & Forecast

6.2.4.4.1.1. By Value

6.2.4.4.2. Market Share & Forecast

6.2.4.4.2.1. By Food Product Market Share Analysis

6.2.4.4.2.2. By Extruder Market Share Analysis

6.2.4.4.2.3. By Process Market Share Analysis

6.2.4.5. United Kingdom Food Extrusion Market Outlook

6.2.4.5.1. Market Size & Forecast

6.2.4.5.1.1. By Value

6.2.4.5.2. Market Share & Forecast

6.2.4.5.2.1. By Food Product Market Share Analysis

6.2.4.5.2.2. By Extruder Market Share Analysis

6.2.4.5.2.3. By Process Market Share Analysis

7. Asia-Pacific Food Extrusion Market Outlook

7.1. Market Size & Forecast

7.1.1. By Value

7.2. Market Share & Forecast

7.2.1. By Food Product Market Share Analysis

7.2.2. By Extruder Market Share Analysis

7.2.3. By Process Market Share Analysis

7.2.4. By Country Market Share Analysis

7.2.4.1. China Food Extrusion Market Outlook

7.2.4.1.1. Market Size & Forecast

7.2.4.1.1.1. By Value

7.2.4.1.2. Market Share & Forecast

7.2.4.1.2.1. By Food Product Market Share Analysis

7.2.4.1.2.2. By Extruder Market Share Analysis

7.2.4.1.2.3. By Process Market Share Analysis

7.2.4.2. Japan Food Extrusion Market Outlook

7.2.4.2.1. Market Size & Forecast

7.2.4.2.1.1. By Value

7.2.4.2.2. Market Share & Forecast

7.2.4.2.2.1. By Food Product Market Share Analysis

7.2.4.2.2.2. By Extruder Market Share Analysis

7.2.4.2.2.3. By Process Market Share Analysis

7.2.4.3. India Food Extrusion Market Outlook

7.2.4.3.1. Market Size & Forecast

7.2.4.3.1.1. By Value

7.2.4.3.2. Market Share & Forecast

7.2.4.3.2.1. By Food Product Market Share Analysis

7.2.4.3.2.2. By Extruder Market Share Analysis

7.2.4.3.2.3. By Process Market Share Analysis

7.2.4.4. Vietnam Food Extrusion Market Outlook

7.2.4.4.1. Market Size & Forecast

7.2.4.4.1.1. By Value

7.2.4.4.2. Market Share & Forecast

7.2.4.4.2.1. By Food Product Market Share Analysis

7.2.4.4.2.2. By Extruder Market Share Analysis

7.2.4.4.2.3. By Process Market Share Analysis

7.2.4.5. South Korea Food Extrusion Market Outlook

7.2.4.5.1. Market Size & Forecast

7.2.4.5.1.1. By Value

7.2.4.5.2. Market Share & Forecast

7.2.4.5.2.1. By Food Product Market Share Analysis

7.2.4.5.2.2. By Extruder Market Share Analysis

7.2.4.5.2.3. By Process Market Share Analysis

8. Middle East & Africa Food Extrusion Market Outlook

8.1. Market Size & Forecast

8.1.1. By Value

8.2. Market Share & Forecast

8.2.1. By Food Product Market Share Analysis

8.2.2. By Extruder Market Share Analysis

8.2.3. By Process Market Share Analysis

8.2.4. By Country Market Share Analysis

8.2.4.1. South Africa Food Extrusion Market Outlook

8.2.4.1.1. Market Size & Forecast

8.2.4.1.1.1. By Value

8.2.4.1.2. Market Share & Forecast

8.2.4.1.2.1. By Food Product Market Share Analysis

8.2.4.1.2.2. By Extruder Market Share Analysis

8.2.4.1.2.3. By Process Market Share Analysis

8.2.4.2. Saudi Arabia Food Extrusion Market Outlook

8.2.4.2.1. Market Size & Forecast

8.2.4.2.1.1. By Value

8.2.4.2.2. Market Share & Forecast

8.2.4.2.2.1. By Food Product Market Share Analysis

8.2.4.2.2.2. By Extruder Market Share Analysis

8.2.4.2.2.3. By Process Market Share Analysis

8.2.4.3. UAE Food Extrusion Market Outlook

8.2.4.3.1. Market Size & Forecast

8.2.4.3.1.1. By Value

8.2.4.3.2. Market Share & Forecast

8.2.4.3.2.1. By Food Product Market Share Analysis

8.2.4.3.2.2. By Extruder Market Share Analysis

8.2.4.3.2.3. By Process Market Share Analysis

9. South America Food Extrusion Market Outlook

9.1. Market Size & Forecast

9.1.1. By Value

9.2. Market Share & Forecast

9.2.1. By Food Product Market Share Analysis

9.2.2. By Extruder Market Share Analysis

9.2.3. By Process Market Share Analysis

9.2.4. By Country Market Share Analysis

9.2.4.1. Argentina Food Extrusion Market Outlook

9.2.4.1.1. Market Size & Forecast

9.2.4.1.1.1. By Value

9.2.4.1.2. Market Share & Forecast

9.2.4.1.2.1. By Food Product Market Share Analysis

9.2.4.1.2.2. By Extruder Market Share Analysis

9.2.4.1.2.3. By Process Market Share Analysis

9.2.4.2. Colombia Food Extrusion Market Outlook

9.2.4.2.1. Market Size & Forecast

9.2.4.2.1.1. By Value

9.2.4.2.2. Market Share & Forecast

9.2.4.2.2.1. By Food Product Market Share Analysis

9.2.4.2.2.2. By Extruder Market Share Analysis

9.2.4.2.2.3. By Process Market Share Analysis

9.2.4.3. Brazil Food Extrusion Market Outlook

9.2.4.3.1. Market Size & Forecast

9.2.4.3.1.1. By Value

9.2.4.3.2. Market Share & Forecast

9.2.4.3.2.1. By Food Product Market Share Analysis

9.2.4.3.2.2. By Extruder Market Share Analysis

9.2.4.3.2.3. By Process Market Share Analysis

10. Market Dynamics

10.1. Drivers

10.2. Challenges

11. Market Trends & Developments

12. SWOT Analysis

12.1. Strengths

12.2. Weaknesses

12.3. Opportunities

12.4. Threats

13. Competitive Landscape

13.1. Company Profiles

13.1.1. Akron Tool & Die Co Inc

13.1.1.1. Company Details

13.1.1.2. Products

13.1.1.3. Financials (As Per Availability)

13.1.1.4. Key Market Focus & Geographical Presence

13.1.1.5. Recent Developments

13.1.1.6. Key Management Personnel

13.1.2. Baker Perkins Ltd

13.1.2.1. Company Details

13.1.2.2. Products

13.1.2.3. Financials (As Per Availability)

13.1.2.4. Key Market Focus & Geographical Presence

13.1.2.5. Recent Developments

13.1.2.6. Key Management Personnel

13.1.3. KAHL Group

13.1.3.1. Company Details

13.1.3.2. Products

13.1.3.3. Financials (As Per Availability)

13.1.3.4. Key Market Focus & Geographical Presence

13.1.3.5. Recent Developments

13.1.3.6. Key Management Personnel

13.1.4. Triott Group

13.1.4.1. Company Details

13.1.4.2. Products

13.1.4.3. Financials (As Per Availability)

13.1.4.4. Key Market Focus & Geographical Presence

13.1.4.5. Recent Developments

13.1.4.6. Key Management Personnel

13.1.5. Groupe Legris Industries

13.1.5.1. Company Details

13.1.5.2. Products

13.1.5.3. Financials (As Per Availability)

13.1.5.4. Key Market Focus & Geographical Presence

13.1.5.5. Recent Developments

13.1.5.6. Key Management Personnel

13.1.6. The Bonnot Company

13.1.6.1. Company Details

13.1.6.2. Products

13.1.6.3. Financials (As Per Availability)

13.1.6.4. Key Market Focus & Geographical Presence

13.1.6.5. Recent Developments

13.1.6.6. Key Management Personnel

13.1.7. American Extrusion International

13.1.7.1. Company Details

13.1.7.2. Products

13.1.7.3. Financials (As Per Availability)

13.1.7.4. Key Market Focus & Geographical Presence

13.1.7.5. Recent Developments

13.1.7.6. Key Management Personnel

13.1.8. Shandong Light M&E Co., Ltd

13.1.8.1. Company Details

13.1.8.2. Products

13.1.8.3. Financials (As Per Availability)

13.1.8.4. Key Market Focus & Geographical Presence

13.1.8.5. Recent Developments

13.1.8.6. Key Management Personnel

13.1.9. Doering systems, inc.

13.1.9.1. Company Details

13.1.9.2. Products

13.1.9.3. Financials (As Per Availability)

13.1.9.4. Key Market Focus & Geographical Presence

13.1.9.5. Recent Developments

13.1.9.6. Key Management Personnel

13.1.10. Buhler Holding AG

13.1.10.1. Company Details

13.1.10.2. Products

13.1.10.3. Financials (As Per Availability)

13.1.10.4. Key Market Focus & Geographical Presence

13.1.10.5. Recent Developments

13.1.10.6. Key Management Personnel

14. Strategic Recommendations/Action Plan

14.1. Key Focus Areas

14.2. Target Food Product

14.3. Target Process

15. About Us & Disclaimer

Figures and Tables

Frequently asked questions

What was the market size of the global food extrusion market in 2022?

The market size of the global food extrusion market is estimated to be USD79.3 billion in 2022.

What are the factors that drive the growth of the global food extrusion market?

The global food extrusion market is propelled by factors such as rising consumer demand for convenient and innovative snack options, the versatility of extrusion technology to create diverse food products with appealing textures, and the growing emphasis on health-conscious and sustainable food choices.

What are the trends in the global food extrusion market?

The global food extrusion market is witnessing trends such as the rise of plant-based and alternative protein products, a focus on creating functional and nutrient-rich snacks, and the customization of extruded foods to cater to individual preferences and dietary needs.

What are the major challenges in the global food extrusion market?

The global food extrusion market faces challenges in optimizing nutritional content while maintaining taste and texture, as well as addressing the demand for clean label products without compromising on processing efficiency and product stability.

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Parvati Sharma

Account Manager BD

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Press Release

Food Extrusion Market to Grow with a CAGR of 8.6% through 2028

Nov, 2023

The global food extrusion market is a dynamic sector driven by technological innovation and consumer demand for diverse, convenient, and nutritious food products, with applications ranging from savor

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