食品挤压市场报告：趋势、预测和竞争分析（至 2031 年）

全球食品挤压市场的未来前景光明，在风味小吃、早餐用麦片谷类、麵包、强力麵粉和淀粉、组织蛋白和功能性成分市场都机会。预计到 2031 年全球食品挤压市场规模将达到 1,228 亿美元，2025 年至 2031 年的复合年增长率为 6.2%。该市场的主要驱动因素是加工食品摄取量的增加、对组织化蛋白质的需求的不断增长、生产成本的下降以及消费者偏好的改变。

• Lucintel 表示，在挤出机类别中，单螺桿挤出机预计在预测期内将经历最高的成长。
• 根据地区划分，预计欧洲将在预测期内实现最高成长，这得益于其成熟的食品和饮料行业、不断增长的消费者群体以及严格的食品安全标准监管。

食品挤压市场的策略性成长机会

由于技术进步、消费者偏好的变化以及对新食品的需求，食品挤压技术市场为各个应用提供了多种策略成长机会。挤压技术的进步使得生产更广泛的产品成为可能，从零食和谷物到植物蛋白和机能性食品。这些机会已经被食品挤压市场的一些公司利用来开发更好的产品，开拓新市场，满足消费者的需求。

• 越来越关注植物性产品：人们对现在被广泛接受的植物性饮食的需求正在增加，扩大了挤压植物性肉类替代品和生物合成蛋白质的可能性。挤压机技术的新颖之处在于它能够将植物蛋白转化为更像肉的质地和风味。对于重视素食主义和健康意识的食品製造商来说，此应用极为重要。投资新的挤压工艺可以设计出具有有限拉伸范围的新颖而有趣的结构，以吸引新的食品市场。
• 机能性食品的开发：随着消费者的健康意识越来越强，需要透过挤压的方式来开发机能性食品。除了营养特性之外，这些机能性食品还含有微量营养素、益生菌培养物和其他有益健康的生物活性成分。挤压技术可以轻鬆地将这些成分添加到各种食品中，包括零嘴零食和谷物。生产促进肠道健康、免疫支持和整体健康的产品的公司可以利用这些食品日益增长的受欢迎程度。
• 零食食品创新：零食食品领域是食品挤压发展的重点领域。挤压技术可以製作出各种形状、口味和质地的零嘴零食，从而生产出各种各样的产品。新产品的例子包括以全谷谷物、豆类和蔬菜为基础的烘焙健康零食，以及低钠和低脂肪零食。公司可以透过专注于产品开发和回应不断变化的设计和营养需求（例如更轻和无麸质的选择）来在不断扩大的零嘴零食市场中占据最佳地位。
• 改良谷物和早餐产品：挤压技术在谷物和早餐食品市场中很有价值，它可以生产出各种质地的产品，包括膨化谷物、格兰诺拉麦片和早餐棒。挤压製程的发展也促进了谷物营养成分的改善，例如增加纤维含量和强化维生素。成长机会包括创造新配方和新类型的产品，以满足注重健康、活跃的消费者的需求。公司可以利用挤压技术创造出方便又营养的新型早餐产品。
• 包装的绿色设计：随着越来越多的消费者和政策制定者开始关注食品包装和健康，也有机会共同开发食品挤压和绿色包装。先进包装在环保和可回收包装材料的设计和开发方面可以与先进包装在挤出方面保持同步。公司还可以创造尽量减少塑胶材料使用并促进挤压废弃物回收的包装。这符合全球永续性政策，并有助于企业在进入绿色市场和在拥挤的市场中满足其独特需求的同时建立积极的形象。

食品挤压市场研究得出的结论表明，各种应用领域都存在明显的成长机会。人们对植物来源产品、新型机能性食品、改良零嘴零食、早餐用麦片谷类、可食用薄膜和环保包装的需求日益增长。这些领域将推动成长，为企业满足不断变化的客户需求提供清晰的途径，并为挤压产业的创新和成长创造新的机会。

食品挤压市场驱动因素与挑战

食品挤压市场受到各种技术、经济和监管因素的影响，这些因素推动着成长并带来挑战。技术进步推动了创新产品和高效流程的发展，而成本压力和市场需求等经济因素则决定了产业动态。监管标准确保食品安全和质量，但也影响营运的灵活性。了解这些驱动因素和挑战对于希望驾驭不断变化的食品挤压领域并利用成长机会同时解决潜在障碍的公司至关重要。

食品挤压市场的驱动因素包括：

• 技术进步：挤压机和挤压製程的创新是食品挤压市场的主要驱动力。高精度挤压机、先进控制系统和智慧技术等进步使得生产更有效率，并能生产出更多样化的食品。这些进步提高了产品品质、提高了生产速度，并在使用各种原材料时提供了更大的灵活性。挤压技术的不断发展使製造商能够满足不断变化的消费者需求、创新新的产品类型并在市场上保持竞争力。
• 简便食品的需求不断增加：方便食品的需求不断增加，大大推动了食品挤压市场的发展。消费者忙碌的生活方式和对即食、易于准备的餐点的偏好使得对可快速食用的加工食品的需求日益增长。挤压技术适合生产各种方便食品，包括零嘴零食、谷物和膳食成分。透过满足对方便、便携食品的需求，公司可以利用这一趋势并扩大其市场份额。
• 植物性产品越来越受欢迎：植物性饮食越来越受欢迎是食品挤压的主要动力。随着消费者寻求更健康、更永续的食品选择，对植物来源肉类替代品和富含蛋白质的食品的需求正在增加。挤压技术对于生产复製传统肉类质地和口味的植物产品至关重要。这一趋势是由健康问题、环境敏感性和道德原因推动的，为製造商提供了在植物领域创新和扩大产品供应的机会。
• 越来越关注健康和保健：消费者越来越关注健康和保健，这推动了食品挤压市场的成长。人们对机能性食品的需求日益增长，这些食品除了提供基本营养之外还能提供其他健康益处，例如改善消化器官系统健康或添加维生素。挤压技术可以将多种生物活性化合物和功能成分掺入食品中。透过顺应健康和保健趋势，公司可以开发出满足消费者期望并在竞争激烈的市场中脱颖而出的新产品。
• 经济因素和成本效率：对具有成本效益的生产流程的需求等经济因素推动了食品挤压市场的创新。与传统方法相比，挤压技术可以以较低的营业成本实现高产量生产。高效处理各种材料的能力有助于製造商降低成本并提高盈利。随着经济压力的增加，对具有成本效益、扩充性的生产解决方案的需求至关重要，这使得挤压技术成为优化生产和实现经济效率的有吸引力的选择。

食品挤压市场面临的挑战包括：

• 法规遵循：法规遵循是食品挤压市场面临的关键挑战。与食品安全、品质标准和标籤要求相关的严格法规可能会影响生产流程和产品开发。製造商必须确保挤压工艺和最终产品符合各种国家和国际标准。合规涉及大量成本和业务调整，因此企业必须随时了解监管变化并实施必要的措施来遵守规定。
• 原材料成本和供应链挑战：原材料成本波动和供应链中断对食品挤压市场构成了挑战。谷物和植物蛋白等主要原料的价格会根据市场状况波动，进而影响我们的生产成本。此外，供应链问题（包括运输延误或短缺）可能会影响原材料的供应和成本。企业需要製定策略来应对这些挑战，例如多元化供应商和优化库存管理，以保持稳定的生产和成本效率。
• 技术整合和维护：整合和维护先进的挤出技术对于製造商来说是一个挑战。虽然新技术可以带来巨大好处，但也需要在设备和培训方面进行大量投资。由于其复杂性，先进的挤压系统需要定期维护和技术专长以确保最佳性能。公司必须透过投资员工培训、建立有效的维护通讯协定和管理技术升级来应对这些挑战，以充分实现先进挤压技术的优势，同时最大限度地减少营运中断。

食品挤压市场受到多种驱动因素​​的影响，包括技术进步、对方便食品和植物来源食品日益增长的需求、健康趋势和经济因素。然而，法规合规、原材料成本和技术整合等挑战也影响着该产业。对于寻求成功并利用不断发展的食品挤压市场中的新机会的公司来说，有效应对这些驱动因素和挑战至关重要。

目录

第一章执行摘要

第二章 全球食品挤压市场：市场动态

• 简介、背景和分类
• 供应链
• 产业驱动因素与挑战

第 3 章 市场趋势与预测分析（2019-2031）

• 宏观经济趋势（2019-2024）与预测（2025-2031）
• 全球食品挤压市场趋势（2019-2024）及预测（2025-2031）
• 全球食品挤压市场（按工艺）
  • 冷挤压
  • 热挤压
• 全球食品挤压市场（按挤压机划分）
  • 单螺桿挤出机
  • 双螺桿挤出机
  • 异向旋转双螺桿挤出机
• 全球食品挤压市场（按产品类型）
  • 咸味零食
  • 早餐用麦片谷类
  • 麵包
  • 麵粉和淀粉
  • 组织蛋白
  • 功能性食品
  • 其他的

第 4 章区域市场趋势与预测分析（2019-2031 年）

• 全球食品挤压市场（按地区）
• 北美食品挤压市场
• 欧洲食品挤压市场
• 亚太食品挤压市场
• 其他地区食品挤压市场

第五章 竞争分析

• 产品系列分析
• 营运整合
• 波特五力分析

第六章 成长机会与策略分析

• 成长机会分析
  • 全球食品挤压市场成长机会（按工艺划分）
  • 全球食品挤压市场的成长机会（按挤压机划分）
  • 全球食品挤压市场成长机会（按产品类型）
  • 全球食品挤压市场各区域成长机会
• 全球食品挤压市场的新趋势
• 战略分析
  • 新产品开发
  • 全球食品挤压市场产能扩张
  • 全球食品挤压市场的企业合併
  • 认证和许可

第七章主要企业简介

• 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