Home Results Topics from A-Z Extrusion

Topic: Extrusion

Extrusion shapes food and feed under high pressure and heat. Here you can explore some of Nofima’s research in this field.

Results from research on extrusion

New fraction from insect meal tested in feed

Norwegian beans and cereals in burgers 

Dead bacteria in the fish intestine can originate from the feed

New knowledge about ballan wrasse feed

Green food from blue fields

Research assisted kelp snacks

Projects on extrusion

Thumbnail for Novel hybrid foods targeting future sustainability and health challenges

HybridFoods

Novel hybrid foods targeting future sustainability and health challenges

2021 - 2025

Thumbnail for Norwegian vegetables, legumes and grains in sustainable vegetarian products

NORSKVegetar

Norwegian vegetables, legumes and grains in sustainable vegetarian products

2020 - 2023

Worth knowing

Legumes – a source of functional proteins

Worth knowing about the complexity of fish feed

Facilities

Aquafeed Technology Centre

At our innovation facilities called the Aquafeed Technology Centre, we test new ingredients and develop feeds of the future.

Publications on extrusion

Hybrid high-moisture meat analogs containing cod side-stream powder – effect of extrusion temperature and addition level on texture properties

Lebensmittel-Wissenschaft + Technologie, 2025
Academic article

Impact of low-moisture extrusion on carbohydrate constituents and antinutrients of a blend of a faba bean protein concentrate and a beta-glucan enriched oat fraction

Food Research International, 2025
Academic article

Application of R-phycoerythrin of different purities from Furcellaria lumbricalis in extruded food products

Food Research International, 2025
Academic article

A feasibility study on Oat concentrates as a single source of protein for production of meat analogues

Lebensmittel-Wissenschaft + Technologie, 2025
Academic article

Rational Design of Plant-Based Functional Products for Older Adults: Fabrication, Oral Processing, Palatability, and Digestibility of Co-extruded Cereals

Biology Life Science Forum, 2024
Article in business/trade/industry journal

Prediction of extruded aquafeed physical quality parameters through a dough viscosity model

Journal of food process engineering, 2024
Academic article

Associated Research Areas

Bioprocessing

Feed development and nutrition
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