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.

Krebs has been serving as president and COO of subsidiary Extru-Tech.

Combining R&D and processing expertise, Wenger’s Technical Center serves as an innovation incubator for the industry.

The 8^th annual workshop will be held in person at the university and online on Zoom.