Food Extrusion Trends and Forecast
The future of the global food extrusion market looks promising with opportunities in the savory snack, breakfast cereals, bread, flour & starch, textured protein, and functional ingredients markets. The global food extrusion market is expected to reach an estimated $115.6 billion by 2030 with a CAGR of 6.2% from 2024 to 2030. The major drivers for this market are increase in the intake of processed foods, rising demand for textured proteins, and decrease in production costs combined with shifting consumer preferences.
• Lucintel forecasts that, within the type category, within the extruder category, single screw extruder is expected to witness highest growth over the forecast period.
• In terms of regions, Europe is expected to witness the highest growth over the forecast period due to the firmly established food and beverage industry in the area, the growing number of consumers, and strict government rules regarding food safety standards in the region.
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Emerging Trends in the Food Extrusion Market
The extruded foodstuff market is experiencing tremendous growth due to key factors such as changing technology, evolving customer tastes, and an increasing focus on sustainability. This cross-application capability justifies the growing acceptance of extrusion technology as it can be used to process various food products, including snacks and plant-based proteins. Newly emerging patterns indicate the responsiveness of the sector to such dynamics in terms of performance, originality, and ecological sustainability. The pressing challenges that businesses are trying to respond to with these trends in food extrusion and regulations imposed on the sector indicate the possible future of the sector and the development of new market trends.
• Integration of Sustainable Practices: The trend towards sustainability and the inclusion of sustainable practices in food extrusion is on the rise. Reducing energy consumption, addressing concerns over waste, and considering materials used in extrusion processes are on the minds of company officials. Energy-saving extruders and recycling systems for by-products are some examples of newer techniques developing in the field. By adopting these practices, businesses align with legislation and appeal to the market of eco-conscious customers. This trend serves the interests of lessening carbon footprints and achieving global targets for sustainability, allowing such companies to position themselves as producers of sustainable food.
• Improvements in Plant-Based Extrusion: The growing inclination towards plant-based diets is significantly affecting food extrusion machinery as well. There is a conscious effort to formulate extrusion processes that improve the foam and nutritional values of plant-based proteins. New extrusion methods are being developed to enhance the bite and flavor of these meat alternatives to attract the increasing number of vegetarians and vegans. This tendency represents a larger movement towards healthier and more environmentally friendly diets, where extrusion technology has been critical in developing processed plant food.
• Intelligent and Automated Systems for Extrusion: There is an increasing adoption of smart and automatic extrusion systems in the food extrusion industry. Such systems take advantage of IoT, artificial intelligence, and machine learning to refine production conditions and ensure better quality and consistency of products. Monitoring and analytical instruments assist in controlling both speed and temperature during extrusion, thereby improving recovery rates and limiting waste generation. This aligns with the more effective quality that consumers expect from producers in their food production. As a result, customers would be satisfied, thus improving business.
• Targeting Health-Conscious Foods and Components: It is increasingly popular to produce functional foods and ingredients using an extruded approach. Such foods are intended to provide efficacy beyond basic nutrients; they include supplements enhancing the digestibility of food or those enriched with vitamins and other minerals. Due to extrusion, it is possible to create new products designed specifically for health aspects demanded by consumers regarding functional or individual nutrition. This trend is facilitated by the development of extrusion technology, which allows for the inclusion of various bioactive and functional substances in food products
• High-Performance Reasons in the Development of Extruders: The trend is towards high-performance extruders intended to work with sophisticated mixtures and produce in bulk to meet market demand. These improved extruders allow for better extrapolation of processing conditions, enhanced resistance to wear and failure, and increased productivity. The developments encompass the introduction of various modern extrusion materials and modifications of the extrusion equipment to minimize wear, repairs, and downtime of the blocks. This progression relates to the quest for more efficient and functional equipment capable of preparing a wide range of food products to suit the fast-food market of today.
In conclusion, the recent directions in the food extrusion industry emphasize changes made by the industry towards embracing technological, regulatory, and market changes. The adoption of sustainable practices, improvement of plant-based extrusion techniques, smart automation, development of functional foods, and development of high-performance extruders are shaping the future of food extrusion. These defined trends not only indicate improvements in food production processes regarding efficiency and quality but also enhance the movement towards healthier and environmentally friendly foods, creating immense room for innovation and advancement in the industry.
Recent Developments in the Food Extrusion Market
Recent developments in the food extrusion market reflect significant advancements driven by technological innovation, evolving consumer preferences, and a focus on sustainability. Food extrusion, a versatile process used to create various food products, including snacks, cereals, and meat substitutes, is undergoing transformation with new technologies and practices. These developments are shaping the industryÄX%$%Xs future, enhancing production efficiency, product quality, and environmental impact.
• Advanced Extruder Technologies: The food extrusion market is witnessing the introduction of advanced extruder technologies, including high-precision twin-screw extruders and co-rotating systems. These innovations offer improved control over processing parameters, resulting in enhanced product texture and consistency. New extruders are designed for better energy efficiency and lower operational costs, contributing to increased productivity and reduced environmental impact. These advancements enable manufacturers to produce a wider range of products with improved quality and reduced waste.
• Growth of Plant-Based Extrusion: There is a significant rise in the development of plant-based extrusion technologies driven by the growing demand for vegetarian and vegan products. Companies are focusing on refining extrusion techniques to improve the texture and flavor of plant-based proteins, creating meat alternatives that closely mimic traditional meat products. This trend is supported by innovations in ingredient formulations and processing methods, allowing for the production of more appealing and nutritious plant-based foods that cater to evolving consumer preferences.
• Smart Extrusion Systems with IoT Integration: The integration of Internet of Things (IoT) technology in extrusion systems is revolutionizing the food extrusion process. Smart extrusion systems utilize sensors and data analytics to monitor and adjust processing conditions in real time, ensuring optimal performance and product quality. This development enhances efficiency by reducing downtime and minimizing waste. IoT-enabled extruders also provide valuable insights into production data, enabling better decision-making and process optimization, which is increasingly important in a competitive market.
• Focus on Sustainability and Energy Efficiency: Sustainability is becoming a central theme in food extrusion, with a growing emphasis on energy-efficient technologies and reducing environmental impact. Innovations such as energy-saving extruders and waste-recycling systems are being implemented to lower energy consumption and minimize by-product waste. Companies are also exploring the use of renewable energy sources and eco-friendly materials. These efforts align with broader environmental goals and regulatory pressures, helping to create more sustainable and responsible food production processes.
• Expansion of Functional Food Extrusion: The market is expanding with a focus on producing functional foods through extrusion, which offer added health benefits beyond basic nutrition. Advances in extrusion technology are enabling the incorporation of various bioactive compounds, such as vitamins, minerals, and probiotics, into food products. This development caters to the growing consumer interest in health and wellness, allowing for the creation of functional snacks and dietary supplements that provide specific health benefits and meet the demands for healthier food options.
Recent developments in the food extrusion market highlight a significant shift towards technological innovation, sustainability, and meeting consumer demands for healthier and more versatile food products. Advanced extruder technologies, plant-based extrusion growth, smart systems with IoT integration, sustainability efforts, and functional food production are key trends shaping the industry. These developments are driving improvements in efficiency, product quality, and environmental impact, positioning the food extrusion market for continued growth and evolution.
Strategic Growth Opportunities for Food Extrusion Market
The market for food extrusion technology offers several strategic growth opportunities across applications due to advancements in technology, changes in consumer tastes, and the need for new food products. As extrusion technology progresses, more products can be manufactured, ranging from snacks and cereals to plant protein and functional foods. These opportunities are already being exploited by some companies in the food extrusion market to develop better products, tap into new markets, and meet consumer demands.
• Growing Focus on Plant-Based Products: There is increasing demand for what is now widely accepted as plant-based diets, expanding possibilities for vegetable-extruded meat substitutes and biosynthetic proteins. The novelty in extruder technology lies in the capability of converting vegetable protein into an extra-meaty texture and taste. This application is critical for food producers, as this is where vegetarianism and health consciousness come into play. Investing in new extrusion processes makes it possible to design new and interesting structures with limited stretch ranges that are still appealing to the new food market.
• Development of Functional Foods: Consumers are increasingly health-conscious, and thus functional foods need to be developed through extrusion. More than nutritional attributes, these functional foods incorporate micronutrients, probiotic cultures, and other bioactive ingredients that deliver health benefits. Extrusion technology facilitates the addition of such ingredients to a wide range of food products, including snacks and cereals. Businesses producing products that promote gut health, immune support, and general wellness can capitalize on the increasing popularity of such foods.
• Snack Foods Innovations: The snack food segment is a key focus area for development in food extrusion methods. Extrusion enables the creation of snacks with various shapes, flavors, and textures, resulting in a wide range of products. Examples of new products may include baked healthy snacks based on whole grains, legumes, vegetables, and low-sodium or low-fat snacks. Companies can maximize their position in the expanding snack food market by concentrating on product development and responding to demand changes in design or nutritional aspects, such as lighter or gluten-free foods.
• Improvement of Cereal and Breakfast Products: The extrusion technique is valuable for the cereal and breakfast foods market, where a wide range of textured products, including puffed cereals, granola, breakfast bars, and others can be produced. Developments in extrusion processes also facilitate improvements in the nutritional aspects of cereals, such as increasing fiber content and fortifying with vitamins. This growth opportunity involves creating additional new formulations and new types of products that satisfy health-oriented and active consumer needs. Companies can leverage extrusion to create new breakfast products that are convenient and nutritionally valuable.
• Green Design of Packaging: With more consumers and policymakers interested in food packaging and health, there are opportunities to co-develop food extrusion and green packaging. Advancements in the design and development of eco-friendly and recyclable materials for packaging can keep pace with advancements in extrusion. Companies can also create packaging that minimizes the use of plastic materials and promotes recycling of extrusion waste. This aligns with global sustainability policies and will help organizations build a positive image while reaching green markets, meeting unique needs in a crowded market.
The conclusions drawn from the study of the food extrusion market indicate that there are well-defined growth opportunities in various applications. There is a growing demand for plant-based products, new functional foods, improved snack foods, breakfast cereals, edible films, and environmentally friendly packaging. These areas will drive growth, providing a clear path for companies to meet the changing needs of customers and create new opportunities for innovation and growth in the extrusion industry.
Food Extrusion Market Driver and Challenges
The food extrusion market is influenced by various technological, economic, and regulatory factors that drive growth and present challenges. Technological advancements facilitate the development of innovative products and efficient processes, while economic factors, such as cost pressures and market demand, shape industry dynamics. Regulatory standards ensure food safety and quality but can also impact operational flexibility. Understanding these drivers and challenges is crucial for businesses aiming to navigate the evolving landscape of food extrusion and leverage opportunities for growth while addressing potential obstacles.
The factors driving the food extrusion market include:
• Technological Advancements: Innovations in extrusion equipment and processes are major drivers for the food extrusion market. Advancements such as high-precision extruders, advanced control systems, and smart technologies enable more efficient production and the creation of diverse food products. These advancements improve product quality, increase production speed, and enhance flexibility in handling various ingredients. Continuous development of extrusion technologies allows manufacturers to meet changing consumer demands, innovate with new product types, and maintain a competitive edge in the market.
• Growing Demand for Convenience Foods: The rising demand for convenience foods significantly drives the food extrusion market. Consumers busy lifestyles and preference for ready-to-eat and easy-to-prepare meals have increased the need for processed foods that can be quickly consumed. Extrusion technology is well-suited to produce a wide variety of convenience foods, including snacks, cereals, and meal components. By addressing the demand for convenient and portable food options, companies can capitalize on this trend and expand their market presence.
• Rising Popularity of Plant-Based Products: The growing popularity of plant-based diets is a key driver for food extrusion. As consumers seek healthier and more sustainable food options, there is increased demand for plant-based meat alternatives and protein-rich foods. Extrusion technology is essential for creating plant-based products that replicate the texture and taste of traditional meat products. This trend is driven by health considerations, environmental concerns, and ethical reasons, providing opportunities for manufacturers to innovate and expand their product offerings in the plant-based segment.
• Increased Focus on Health and Wellness: The heightened focus on health and wellness among consumers is driving growth in the food extrusion market. There is growing demand for functional foods that offer health benefits beyond basic nutrition, such as improved digestive health and added vitamins. Extrusion technology allows for the incorporation of various bioactive compounds and functional ingredients into food products. By aligning with health and wellness trends, companies can develop new products that meet consumer expectations and differentiate themselves in the competitive market.
• Economic Factors and Cost Efficiency: Economic factors, such as the need for cost-efficient production processes, drive innovation in the food extrusion market. Extrusion technology enables high-throughput production with lower operational costs compared to traditional methods. The ability to process a wide range of ingredients efficiently helps manufacturers reduce costs and enhance profitability. As economic pressures increase, the demand for cost-effective and scalable production solutions becomes critical, making extrusion technology an attractive option for optimizing production and achieving economic efficiency.
Challenges in the food extrusion market include:
• Regulatory Compliance: Navigating regulatory compliance is a significant challenge for the food extrusion market. Stringent regulations related to food safety, quality standards, and labeling requirements can impact production processes and product development. Manufacturers must ensure that their extrusion processes and end products meet various national and international standards. Compliance can involve substantial costs and adjustments to operations, making it essential for companies to stay informed about regulatory changes and implement necessary measures to adhere to them.
• Raw Material Costs and Supply Chain Issues: Fluctuating raw material costs and supply chain disruptions present challenges for the food extrusion market. The prices of key ingredients, such as grains and plant proteins, can vary due to market conditions, impacting production costs. Additionally, supply chain issues, including transportation delays and shortages, can affect the availability and cost of raw materials. Companies must develop strategies to manage these challenges, such as diversifying suppliers and optimizing inventory management, to maintain production stability and cost efficiency.
• Technological Integration and Maintenance: Integrating and maintaining advanced extrusion technologies can be challenging for manufacturers. While new technologies offer significant benefits, they also require substantial investment in equipment and training. The complexity of advanced extrusion systems necessitates regular maintenance and technical expertise to ensure optimal performance. Companies must address these challenges by investing in staff training, establishing effective maintenance protocols, and managing technology upgrades to fully leverage the benefits of advanced extrusion technologies while minimizing operational disruptions.
The food extrusion market is shaped by various drivers, including technological advancements, growing demand for convenience and plant-based foods, health trends, and economic factors. However, challenges such as regulatory compliance, raw material costs, and technological integration also impact the industry. Addressing these drivers and challenges effectively is crucial for companies aiming to thrive in the evolving food extrusion landscape and capitalize on emerging opportunities.
List of Food Extrusion Companies
Companies in the market compete on the basis of product quality offered. Major players in this market focus on expanding their manufacturing facilities, R&D investments, infrastructural development, and leverage integration opportunities across the value chain. With these strategies food extrusion companies cater increasing demand, ensure competitive effectiveness, develop innovative products & technologies, reduce production costs, and expand their customer base. Some of the food extrusion companies profiled in this report include-
• Bühler
• Akron Tool & Die
• Baker Perkins
• GEA
• KALH Group
• Triott Group
• Flexicon
• The Bonnot Company
Food Extrusion by Segment
The study includes a forecast for the global food extrusion by process, extruder, product type, and region.
Food Extrusion Market by Process [Analysis by Value from 2018 to 2030]:
• Cold Extrusion
• Hot Extrusion
Food Extrusion Market by Extruder [Analysis by Value from 2018 to 2030]:
• Single Screw Extruder
• Twin Screw Extruder
• Contra-Twin Screw Extruder
Food Extrusion Market by Product Type [Analysis by Value from 2018 to 2030]:
• Savory Snack
• Breakfast Cereals
• Bread
• Flours & Starch
• Textured Protein
• Functional Ingredients
Food Extrusion Market by Region [Shipment Analysis by Value from 2018 to 2030]:
• North America
• Europe
• Asia Pacific
• The Rest of the World
Country Wise Outlook for the Food Extrusion Market
The food extrusion market is experiencing dynamic changes driven by technological advancements, increasing consumer demand for convenience foods, and the push for sustainability. As food producers seek to enhance product quality, diversify offerings, and improve production efficiency, recent developments in extrusion technology have become pivotal. This evolution is evident across key markets globally, including the United States, China, Germany, India, and Japan. These advancements reflect regional trends and innovations shaping the future of food extrusion.
• United States: In the United States, the food extrusion market is seeing significant innovation with the integration of high-tech extrusion systems that improve efficiency and product quality. Recent developments include advancements in twin-screw extruders, which offer greater versatility in processing a wide range of ingredients and formulations.
• China: China is rapidly advancing in the food extrusion market, with significant investments in modern extrusion technology and equipment. Recent developments include the introduction of high-speed, energy-efficient extruders that enhance production capacity and reduce operational costs. The market is also experiencing a surge in the production of extruded snacks and ready-to-eat foods, driven by the growing urban population and changing consumer preferences.
• Germany: Germany is leading advancements in the food extrusion market through its emphasis on precision and innovation. Recent developments include the adoption of advanced extrusion technologies such as co-rotating twin-screw extruders, which offer improved processing control and product customization. The focus on sustainability is also prominent, with innovations aimed at reducing energy consumption and optimizing raw material use.
• India: In India, the food extrusion market is expanding rapidly, driven by increasing demand for processed and convenience foods. Recent developments include the introduction of cost-effective extrusion equipment that caters to the needs of the growing food processing sector. There is also a focus on developing extruded products that cater to local tastes and preferences, such as traditional snacks and cereal-based products.
• Japan: Japan is seeing notable advancements in the food extrusion market with a focus on high-tech, precision extrusion systems. Recent developments include the use of advanced single and twin-screw extruders that offer enhanced product texture and consistency. The Japanese market is also driven by innovation in producing functional foods and ingredients with specific health benefits, leveraging extrusion technology to create unique product offerings.
Features of the Global Food Extrusion Market
Market Size Estimates: Food extrusion market size estimation in terms of value ($B).
Trend and Forecast Analysis: Market trends (2018 to 2023) and forecast (2024 to 2030) by various segments and regions.
Segmentation Analysis: Food extrusion market size by process, extruder, product type, and region in terms of value ($B).
Regional Analysis: Food extrusion market breakdown by North America, Europe, Asia Pacific, and Rest of the World.
Growth Opportunities: Analysis of growth opportunities in different process, extruder, product type, and regions for the food extrusion market.
Strategic Analysis: This includes M&A, new product development, and competitive landscape of the food extrusion market.
Analysis of competitive intensity of the industry based on Porter’s Five Forces model.
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FAQ
Q.1 What is the food extrusion market size?
Answer: The global food extrusion market is expected to reach an estimated $115.6 billion by 2030.
Q.2 What is the growth forecast for food extrusion market?
Answer: The global food extrusion market is expected to grow with a CAGR of 6.2% from 2024 to 2030.
Q.3 What are the major drivers influencing the growth of the food extrusion market?
Answer: The major drivers for this market are increase in the intake of processed foods, rising demand for textured proteins, and decrease in production costs combined with shifting consumer preferences.
Q4. What are the major segments for food extrusion market?
Answer: The future of the global food extrusion market looks promising with opportunities in the savory snack, breakfast cereals, bread, flour & starch, textured protein, and functional ingredients markets.
Q5. Who are the key food extrusion market companies?
Answer: Some of the key food extrusion companies are as follows:
• Bühler
• Akron Tool & Die
• Baker Perkins
• GEA
• KAHL Group
• Triott Group
• Flexicon
• The Bonnot Company
Q6. Which food extrusion market segment will be the largest in future?
Answer: Lucintel forecasts that single screw extruder is expected to witness highest growth over the forecast period.
Q7. In food extrusion market, which region is expected to be the largest in next 5 years?
Answer: Europe is expected to witness highest growth over the forecast period due to firmly established food and beverage industry in the area, growing number of consumers, and strict government rules regarding food safety standards in the region.
Q.8 Do we receive customization in this report?
Answer: Yes, Lucintel provides 10% customization without any additional cost.
This report answers following 11 key questions:
Q.1. What are some of the most promising, high-growth opportunities for the food extrusion market by process (cold extrusion and hot extrusion), extruder (single screw extruder, twin screw extruder, and contra-twin screw extruder), product type (savory snack, breakfast cereals, bread, flours & starch, textured protein, functional ingredients, and others), and region (North America, Europe, Asia Pacific, and the Rest of the World)?
Q.2. Which segments will grow at a faster pace and why?
Q.3. Which region will grow at a faster pace and why?
Q.4. What are the key factors affecting market dynamics? What are the key challenges and business risks in this market?
Q.5. What are the business risks and competitive threats in this market?
Q.6. What are the emerging trends in this market and the reasons behind them?
Q.7. What are some of the changing demands of customers in the market?
Q.8. What are the new developments in the market? Which companies are leading these developments?
Q.9. Who are the major players in this market? What strategic initiatives are key players pursuing for business growth?
Q.10. What are some of the competing products in this market and how big of a threat do they pose for loss of market share by material or product substitution?
Q.11. What M&A activity has occurred in the last 5 years and what has its impact been on the industry?
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