食品擠壓市場報告：趨勢、預測和競爭分析（至 2031 年）

全球食品擠壓市場的未來前景光明，在風味小吃、早餐用麥片穀類、麵包、強力麵粉和澱粉、組織蛋白和功能性成分市場都機會。預計到 2031 年全球食品擠壓市場規模將達到 1,228 億美元，2025 年至 2031 年的複合年成長率為 6.2%。該市場的主要促進因素是加工食品攝取量的增加、對組織化蛋白質的需求的不斷成長、生產成本的下降以及消費者偏好的改變。

• Lucintel 表示，在擠出機類別中，單螺桿擠出機預計在預測期內將經歷最高的成長。
• 根據地區分類，預計歐洲將在預測期內實現最高成長，這得益於其成熟的食品和飲料行業、不斷成長的消費者群體以及嚴格的食品安全標準監管。

食品擠壓市場的策略性成長機會

由於技術進步、消費者偏好的變化以及對新食品的需求，食品擠壓技術市場為各個應用提供了多種策略成長機會。擠壓技術的進步使得生產更廣泛的產品成為可能，從零食和穀物到植物蛋白和機能性食品。這些機會已經被食品擠壓市場的一些公司利用來開發更好的產品，開拓新市場，滿足消費者的需求。

• 越來越關注植物性產品：人們對現在被廣泛接受的植物性飲食的需求正在增加，擴大了擠壓植物性肉類替代品和生物合成蛋白質的可能性。擠壓機技術的新穎之處在於它能夠將植物蛋白轉化為更像肉的質地和風味。對於重視素食主義和健康意識的食品製造商來說，此應用極為重要。投資新的擠壓工藝可以設計出具有有限拉伸範圍的新穎而有趣的結構，以吸引新的食品市場。
• 機能性食品的開發：隨著消費者的健康意識越來越強，需要透過擠壓的方式來開發機能性食品。除了營養特性之外，這些機能性食品還含有微量營養素、益生菌培養物和其他有益健康的生物活性成分。擠壓技術可以輕鬆地將這些成分添加到各種食品中，包括零嘴零食和穀物。生產促進腸道健康、免疫支持和整體健康的產品的公司可以利用這些食品日益成長的受歡迎程度。
• 零食食品創新：零食食品領域是食品擠壓發展的重點領域。擠壓技術可以製作出各種形狀、口味和質地的零嘴零食，從而生產出各種各樣的產品。新產品的例子包括以全穀穀物、豆類和蔬菜為基礎的烘焙健康零食，以及低鈉和低脂肪零食。公司可以透過專注於產品開發和回應不斷變化的設計和營養需求（例如更輕和無麩質的選擇）來在不斷擴大的零嘴零食市場中佔據最佳地位。
• 改良穀物和早餐產品：擠壓技術在穀物和早餐食品市場中很有價值，它可以生產出各種質地的產品，包括膨化穀物、格蘭諾拉麥片和早餐棒。擠壓製程的發展也促進了穀物營養成分的改善，例如增加纖維含量和強化維生素。成長機會包括創造新配方和新類型的產品，以滿足注重健康、活躍的消費者的需求。公司可以利用擠壓技術創造出方便又營養的新型早餐產品。
• 包裝的綠色設計：隨著越來越多的消費者和政策制定者開始關注食品包裝和健康，也有機會共同開發食品擠壓和綠色包裝。先進包裝在環保和可回收包裝材料的設計和開發方面可以與先進包裝在擠出方面保持同步。公司還可以創造盡量減少塑膠材料使用並促進擠壓廢棄物回收的包裝。這符合全球永續性政策，並有助於企業在進入綠色市場和在擁擠的市場中滿足其獨特需求的同時建立積極的形象。

食品擠壓市場研究得出的結論表明，各種應用領域都存在明顯的成長機會。人們對植物來源產品、新型機能性食品、改良零嘴零食、早餐用麥片穀類、可食用薄膜和環保包裝的需求日益成長。這些領域將推動成長，為企業滿足不斷變化的客戶需求提供清晰的途徑，並為擠壓產業的創新和成長創造新的機會。

食品擠壓市場促進因素與挑戰

食品擠壓市場受到各種技術、經濟和監管因素的影響，這些因素推動著成長並帶來挑戰。技術進步推動了創新產品和高效流程的發展，而成本壓力和市場需求等經濟因素則決定了產業動態。監管標準確保食品安全和質量，但也影響營運的靈活性。了解這些促進因素和挑戰對於希望駕馭不斷變化的食品擠壓領域並利用成長機會同時解決潛在障礙的公司至關重要。

食品擠壓市場的促進因素包括：

• 技術進步：擠壓機和擠壓製程的創新是食品擠壓市場的主要驅動力。高精度擠壓機、先進控制系統和智慧技術等進步使得生產更有效率，並能生產出更多樣化的食品。這些進步提高了產品品質、提高了生產速度，並在使用各種原料時提供了更大的靈活性。擠壓技術的不斷發展使製造商能夠滿足不斷變化的消費者需求、創新新的產品類型並在市場上保持競爭力。
• 簡便食品的需求不斷增加：簡便食品的需求不斷增加，大大推動了食品擠壓市場的發展。消費者忙碌的生活方式和對即食、易於準備的餐點的偏好使得對可快速食用的加工食品的需求日益成長。擠壓技術適合生產各種簡便食品，包括零嘴零食、穀物和膳食成分。透過滿足對方便、便攜食品的需求，公司可以利用這一趨勢並擴大其市場佔有率。
• 植物性產品越來越受歡迎：植物性飲食越來越受歡迎是食品擠壓的主要動力。隨著消費者尋求更健康、更永續的食品選擇，對植物來源肉類替代品和富含蛋白質的食品的需求正在增加。擠壓技術對於生產複製傳統肉類質地和口味的植物產品至關重要。這一趨勢是由健康問題、環境敏感性和道德原因推動的，為製造商提供了在植物領域創新和擴大產品供應的機會。
• 越來越關注健康和保健：消費者越來越關注健康和保健，這推動了食品擠壓市場的成長。人們對機能性食品的需求日益成長，這些食品除了提供基本營養之外還能提供其他健康益處，例如改善消化器官系統健康或添加維生素。擠壓技術可以將多種生物活性化合物和功能成分摻入食品中。透過順應健康和保健趨勢，公司可以開發出滿足消費者期望並在競爭激烈的市場中脫穎而出的新產品。
• 經濟因素和成本效率：對具有成本效益的生產流程的需求等經濟因素推動了食品擠壓市場的創新。與傳統方法相比，擠壓技術可以以較低的營業成本實現高產量生產。高效處理各種材料的能力有助於製造商降低成本並提高盈利。隨著經濟壓力的增加，對具有成本效益、擴充性的生產解決方案的需求至關重要，這使得擠壓技術成為最佳化生產和實現經濟效率的有吸引力的選擇。

食品擠壓市場面臨的挑戰包括：

• 法規遵循：法規遵循是食品擠壓市場面臨的關鍵挑戰。與食品安全、品質標準和標籤要求相關的嚴格法規可能會影響生產流程和產品開發。製造商必須確保擠壓工藝和最終產品符合各種國家和國際標準。合規涉及大量成本和業務調整，因此企業必須隨時了解監管變化並實施必要的措施來遵守規定。
• 原料成本和供應鏈挑戰：原料成本波動和供應鏈中斷對食品擠壓市場構成了挑戰。穀物和植物蛋白等主要原料的價格會根據市場狀況波動，進而影響我們的生產成本。此外，供應鏈問題（包括運輸延誤或短缺）可能會影響原料的供應和成本。企業需要製定策略來應對這些挑戰，例如多元化供應商和最佳化庫存管理，以保持穩定的生產和成本效率。
• 技術整合和維護：整合和維護先進的擠出技術對於製造商來說是一個挑戰。雖然新技術可以帶來巨大好處，但也需要在設備和培訓方面進行大量投資。由於其複雜性，先進的擠壓系統需要定期維護和技術專長以確保最佳性能。公司必須透過投資員工培訓、建立有效的維護通訊協定和管理技術升級來應對這些挑戰，以充分實現先進擠壓技術的優勢，同時最大限度地減少營運中斷。

食品擠壓市場受到多種促進因素​​的影響，包括技術進步、對簡便食品和植物來源食品日益成長的需求、健康趨勢和經濟因素。然而，法規合規、原料成本和技術整合等挑戰也影響著該產業。對於尋求成功並利用不斷發展的食品擠壓市場中的新機會的公司來說，有效應對這些促進因素和挑戰至關重要。

目錄

第1章執行摘要

第2章 全球食品擠壓市場：市場動態

• 簡介、背景和分類
• 供應鏈
• 產業促進因素與挑戰

第 3 章 市場趨勢與預測分析（2019-2031）

• 宏觀經濟趨勢（2019-2024）與預測（2025-2031）
• 全球食品擠壓市場趨勢（2019-2024）及預測（2025-2031）
• 全球食品擠壓市場（按工藝）
  • 冷擠壓
  • 熱擠壓
• 全球食品擠壓市場（按擠壓機分類）
  • 單螺桿擠出機
  • 雙螺桿擠出機
  • 異向旋轉雙螺桿擠出機
• 全球食品擠壓市場（按產品類型）
  • 鹹味零食
  • 早餐用麥片穀類
  • 麵包
  • 麵粉和澱粉
  • 組織蛋白
  • 功能性食品
  • 其他

第 4 章區域市場趨勢與預測分析（2019-2031 年）

• 全球食品擠壓市場（按地區）
• 北美食品擠壓市場
• 歐洲食品擠壓市場
• 亞太食品擠壓市場
• 其他地區食品擠壓市場

第5章 競爭分析

• 產品系列分析
• 營運整合
• 波特五力分析

第6章 成長機會與策略分析

• 成長機會分析
  • 全球食品擠壓市場成長機會（按工藝分類）
  • 全球食品擠壓市場的成長機會（按擠壓機分類）
  • 全球食品擠壓市場成長機會（按產品類型）
  • 全球食品擠壓市場各區域成長機會
• 全球食品擠壓市場的新趨勢
• 戰略分析
  • 新產品開發
  • 全球食品擠壓市場產能擴張
  • 全球食品擠壓市場的企業合併
  • 認證和許可

第7章主要企業簡介

• Buhler
• Akron Tool & Die
• Baker Perkins
• GEA
• KAHL Group
• Triott Group
• Flexicon
• The Bonnot Company

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 $122.8 billion by 2031 with a CAGR of 6.2% from 2025 to 2031. The major drivers for this market are an increase in the intake of processed foods, rising demand for textured proteins, and a decrease in production costs, combined with shifting consumer preferences.

• Lucintel forecasts that, within the extruder category, single screw extruder is expected to witness the 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 the 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 toward 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 transforming with new technologies and practices. These developments are shaping the industry's 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 offers 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 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 the recycling of extrusion waste. This aligns with global sustainability policies and will help organizations build a positive image while reaching green markets, and 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 a 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-

• Buhler
• 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 market by process, extruder, product type, and region.

Food Extrusion Market by Process [Analysis by Value from 2019 to 2031]:

• Cold Extrusion
• Hot Extrusion

Food Extrusion Market by Extruder [Analysis by Value from 2019 to 2031]:

• Single Screw Extruder
• Twin Screw Extruder
• Contra-Twin Screw Extruder

Food Extrusion Market by Product Type [Analysis by Value from 2019 to 2031]:

• Savory Snack
• Breakfast Cereals
• Bread
• Flours & Starch
• Textured Protein
• Functional Ingredients

Food Extrusion Market by Region [Analysis by Value from 2019 to 2031]:

• 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 (2019 to 2024) and forecast (2025 to 2031) 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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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?

Table of Contents

1. Executive Summary

2. Global Food Extrusion Market : Market Dynamics

• 2.1: Introduction, Background, and Classifications
• 2.2: Supply Chain
• 2.3: Industry Drivers and Challenges

3. Market Trends and Forecast Analysis from 2019 to 2031

• 3.1. Macroeconomic Trends (2019-2024) and Forecast (2025-2031)
• 3.2. Global Food Extrusion Market Trends (2019-2024) and Forecast (2025-2031)
• 3.3: Global Food Extrusion Market by Process
  • 3.3.1: Cold Extrusion
  • 3.3.2: Hot Extrusion
• 3.4: Global Food Extrusion Market by Extruder
  • 3.4.1: Single Screw Extruder
  • 3.4.2: Twin Screw Extruder
  • 3.4.3: Contra-Twin Screw Extruder
• 3.5: Global Food Extrusion Market by Product Type
  • 3.5.1: Savory Snack
  • 3.5.2: Breakfast Cereals
  • 3.5.3: Bread
  • 3.5.4: Flours & Starch
  • 3.5.5: Textured Protein
  • 3.5.6: Functional Ingredients
  • 3.5.7: Others

4. Market Trends and Forecast Analysis by Region from 2019 to 2031

• 4.1: Global Food Extrusion Market by Region
• 4.2: North American Food Extrusion Market
  • 4.2.1: North American Market by Extruder: Single Screw Extruder, Twin Screw Extruder, and Contra-Twin Screw Extruder
  • 4.2.2: North American Market by Product Type: Savory Snack, Breakfast Cereals, Bread, Flours & Starch, Textured Protein, Functional Ingredients, and Others
• 4.3: European Food Extrusion Market
  • 4.3.1: European Market by Extruder: Single Screw Extruder, Twin Screw Extruder, and Contra-Twin Screw Extruder
  • 4.3.2: European Market by Product Type: Savory Snack, Breakfast Cereals, Bread, Flours & Starch, Textured Protein, Functional Ingredients, and Others
• 4.4: APAC Food Extrusion Market
  • 4.4.1: APAC Market by Extruder: Single Screw Extruder, Twin Screw Extruder, and Contra-Twin Screw Extruder
  • 4.4.2: APAC Market by Product Type: Savory Snack, Breakfast Cereals, Bread, Flours & Starch, Textured Protein, Functional Ingredients, and Others
• 4.5: ROW Food Extrusion Market
  • 4.5.1: ROW Market by Extruder: Single Screw Extruder, Twin Screw Extruder, and Contra-Twin Screw Extruder
  • 4.5.2: ROW Market by Product Type: Savory Snack, Breakfast Cereals, Bread, Flours & Starch, Textured Protein, Functional Ingredients, and Others

5. Competitor Analysis

• 5.1: Product Portfolio Analysis
• 5.2: Operational Integration
• 5.3: Porter's Five Forces Analysis

6. Growth Opportunities and Strategic Analysis

• 6.1: Growth Opportunity Analysis
  • 6.1.1: Growth Opportunities for the Global Food Extrusion Market by Process
  • 6.1.2: Growth Opportunities for the Global Food Extrusion Market by Extruder
  • 6.1.3: Growth Opportunities for the Global Food Extrusion Market by Product Type
  • 6.1.4: Growth Opportunities for the Global Food Extrusion Market by Region
• 6.2: Emerging Trends in the Global Food Extrusion Market
• 6.3: Strategic Analysis
  • 6.3.1: New Product Development
  • 6.3.2: Capacity Expansion of the Global Food Extrusion Market
  • 6.3.3: Mergers, Acquisitions, and Joint Ventures in the Global Food Extrusion Market
  • 6.3.4: Certification and Licensing

7. Company Profiles of Leading Players

• 7.1: Buhler
• 7.2: Akron Tool & Die
• 7.3: Baker Perkins
• 7.4: GEA
• 7.5: KAHL Group
• 7.6: Triott Group
• 7.7: Flexicon
• 7.8: The Bonnot Company