According to the study, red lentil pasta byproducts offer high nutritional and sustainability benefits. 

According to research from the University of Illinois at Urbana-Champaign, extrusion increases amino acid digestibility and protein quality of plant-based ingredients. 

The perfect combination of equipment and technology gives processors the appropriate tools to streamline operations.

Areas of focus include protein and extrusion applications, flavor creation, food creation and energy recovery.

Attendees learned about the latest trends and research in the industry.

The single-day event will occur on Nov. 1 at Kansas State University.

The event sought to help advance the aquaculture and pet food markets in the country.

Krebs shares how his 30-plus years of industry experience will guide him in his new leadership role.

Modern extrusion technology helps processors achieve versatility, flexibility and efficiency.

The company has donated a ZSK 27 Mv Plus Extruder to Purdue’s Food Science Pilot Lab.