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Food Extrusion Market Will Radically Change Globally in Coming Years

The global food extrusion market is expected to reach USD 100.73 Billion by 2030, at a CAGR of 5% from 2021 to 2030.

Food extrusion is a process of converting raw ingredients into a food product using an extruder. This process helps in reducing production costs, increasing shelf life, and improving the nutritional value of the food product. Increasing demand for convenience foods with an extended shelf life is driving the growth of the global food extrusion market. Growing demand for ready-to-eat snacks and cereals is expected to fuel the growth of the market.

The increasing demand for natural and organic food products is also driving the growth of the global food extrusion market. The emergence of products such as gluten-free, vegan, and allergen-free products has created numerous opportunities for the market. Additionally, technological advancements and innovations are expected to boost the growth of the market.

The global food extrusion market is segmented based on product type, application, and region. By product type, the market is segmented into snacks, breakfast cereals, breakfast bars, and others. By application, the market is segmented into bakery & confectionery, ready meals, and others. By region, the market is segmented into North America, Europe, Asia Pacific, Latin America, and Middle East & Africa.

The key players in the global food extrusion market are Buhler AG, Baker Perkins, GEA Group AG, Marel, Wenger Manufacturing, Inc., Extru-Tech, Inc., Clextral, Inc., Coperion GmbH, G&F Systems, Inc., and JBT Corporation. These players are adopting various strategies such as product launches, mergers & acquisitions, partnerships, collaborations, and joint ventures to gain a competitive advantage in the market.

Restraints of the Food Extrusion Market

  1. High Cost of Equipment: Food extrusion is a complex and highly sophisticated process that requires specialized equipment, which is often expensive and difficult to maintain. This can be a major limiting factor for smaller businesses that may not be able to afford the necessary equipment.
  2. Quality Control: Quality control is an important factor in food extrusion. The process needs to be closely monitored to ensure the end product meets the desired quality standards.
  3. Technical Challenges: Food extrusion involves several complex technical processes, and there are often several challenges to achieving the desired results. This can be a major obstacle in the food extrusion process.
  4. Limited Variety: Food extrusion is often limited to a certain type of product. This can limit the variety of products that can be produced using the process.
  5. Food Safety: As with any food production process, food safety is a major concern. All extruded food products must pass rigorous safety testing to be approved for sale.

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