Food Extrusion

Global Food Extrusion Market to Reach US$131.6 Billion by 2030

The global market for Food Extrusion estimated at US$95.5 Billion in the year 2024, is expected to reach US$131.6 Billion by 2030, growing at a CAGR of 5.5% over the analysis period 2024-2030. Food Product, one of the segments analyzed in the report, is expected to record a 5.7% CAGR and reach US$119.6 Billion by the end of the analysis period. Growth in the Extrusion Equipment segment is estimated at 3.7% CAGR over the analysis period.

The U.S. Market is Estimated at US$25.0 Billion While China is Forecast to Grow at 8.4% CAGR

The Food Extrusion market in the U.S. is estimated at US$25.0 Billion in the year 2024. China, the world`s second largest economy, is forecast to reach a projected market size of US$29.7 Billion by the year 2030 trailing a CAGR of 8.4% over the analysis period 2024-2030. Among the other noteworthy geographic markets are Japan and Canada, each forecast to grow at a CAGR of 2.6% and 4.9% respectively over the analysis period. Within Europe, Germany is forecast to grow at approximately 3.2% CAGR.

Global Food Extrusion Market - Key Trends & Drivers Summarized

Why Is Food Extrusion Essential in Modern Food Production?

Food extrusion is a vital process in modern food production, where raw materials are forced through a shaped die to create specific food forms, textures, and products. This technique is widely used in producing snacks, breakfast cereals, pet food, pasta, and ready-to-eat products. Extrusion allows for continuous, efficient, and scalable production while offering a high degree of control over product shape, texture, and density. It also helps retain the nutritional value of food by minimizing nutrient loss during processing, making it an essential technology for manufacturing processed foods. One of the key advantages of extrusion is its versatility, allowing manufacturers to process a wide variety of ingredients, including grains, legumes, and plant proteins. The flexibility of extrusion technology supports the production of gluten-free, low-fat, high-protein, or fortified foods, aligning with consumer demand for healthier and specialized dietary options. In addition to creating new textures, such as crunchy or puffed snacks, extrusion can improve food safety by cooking products uniformly and reducing microbial contamination. This combination of efficiency, versatility, and safety makes food extrusion a cornerstone of the processed food industry.

What Technological Advancements Are Shaping the Food Extrusion Market?

Technological advancements in food extrusion are significantly enhancing product innovation and processing efficiency. One of the major developments is the introduction of twin-screw extruders, which provide better mixing, control, and versatility than traditional single-screw extruders. Twin-screw extruders are particularly useful in handling complex formulations, such as those that require a combination of high moisture, high fat, or varied ingredient textures. This technology enables the creation of more diverse and intricate products, including plant-based meat analogs, extruded snacks with multiple layers, and textured protein ingredients for vegan and vegetarian diets. Another key advancement is the use of extrusion-cooking technology, which combines extrusion with heat to produce shelf-stable, ready-to-eat foods that require minimal processing. This technique enhances the texture and digestibility of extruded products while maintaining nutritional value. Additionally, advancements in precision control systems allow manufacturers to fine-tune the extrusion process, optimizing parameters like temperature, pressure, and moisture levels for more consistent product quality. Automation and smart technologies are further streamlining production by enabling real-time monitoring and adjustments during the extrusion process, reducing waste and energy consumption.

Why Is the Demand for Extruded Foods Increasing in Health-Conscious and Plant-Based Markets?

The growing demand for health-conscious and plant-based products is driving the food extrusion market, as extrusion technology is highly effective in producing healthier and sustainable food options. Extrusion enables manufacturers to create high-protein, gluten-free, or low-calorie snacks that appeal to health-conscious consumers. For example, the ability to fortify extruded products with fiber, vitamins, or plant proteins makes them ideal for the rapidly expanding market of functional and fortified foods. Moreover, extrusion is central to the development of plant-based meat analogs and alternative protein products, which are gaining popularity among consumers seeking to reduce their meat intake or follow vegetarian and vegan diets. Extrusion allows for the creation of textured vegetable proteins (TVP) that mimic the taste and texture of meat, making it a key technology in the production of plant-based burgers, sausages, and nuggets. As plant-based diets and clean-label products gain momentum, the demand for extruded foods that offer both nutritional benefits and satisfying textures is expected to grow.

What Are the Key Growth Drivers for the Food Extrusion Market?

The growth of the food extrusion market is driven by the rising demand for processed and convenience foods, technological advancements in extrusion technology, and the increasing consumer preference for healthier and plant-based products. The global shift toward convenient, shelf-stable foods, such as snacks, cereals, and ready-to-eat meals, is fueling the need for efficient extrusion technologies that can meet the scale and speed requirements of modern food production. The growing popularity of plant-based and high-protein foods, especially among health-conscious consumers, is another significant driver, as extrusion technology is ideal for producing alternative protein products and fortified snacks. Additionally, technological innovations, such as twin-screw extruders, automated control systems, and energy-efficient equipment, are making extrusion processes more versatile, sustainable, and cost-effective. With the increasing focus on clean-label, functional foods and the expansion of the plant-based sector, the food extrusion market is poised for sustained growth in the coming years.

SCOPE OF STUDY:

The report analyzes the Food Extrusion market in terms of units by the following Segments, and Geographic Regions/Countries:

Segments:
Type (Food Product, Extrusion Equipment); Process (Hot Extrusion, Cold Extrusion)

Geographic Regions/Countries:
World; United States; Canada; Japan; China; Europe (France; Germany; Italy; United Kingdom; Spain; Russia; and Rest of Europe); Asia-Pacific (Australia; India; South Korea; and Rest of Asia-Pacific); Latin America (Argentina; Brazil; Mexico; and Rest of Latin America); Middle East (Iran; Israel; Saudi Arabia; United Arab Emirates; and Rest of Middle East); and Africa.

Select Competitors (Total 53 Featured) -

• Akron Tool & Die
• American Extrusion International
• Baker Perkins
• Bonnot Company
• Bühler
• Coperion
• Flexicon
• Groupe Legris Industries
• Kahl Group
• Lindquist Machine
• Mondelez International and Universal Robina.
• Pavan SPA
• Triott Group

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