Little and often

We have been discussing the growing trend of ‘snackification’ for some time now, which sees consumers moving away from the traditional three fixed meals a day towards more flexible snacking and grazing occasions.

Extrusion brings ingredient production cost savings

Baker Perkins twin-screw extrusion technology can create significant savings in the production of core ingredients for the food industry. Typical examples include breadcrumb, croutons, gluten free bread products, modified and pre-gelatinised flours; rusk for sausage fillings; and ice cream inclusions. Compared with traditional processes, extrusion can bring significant savings in space, equipment, energy and labour; […]