Description

Currently, there is a demand for new, healthier expanded products (snacks and breakfast cereals, among others), made from different raw materials including cereal flours, pseudocereals, legumes, etc. with the incorporation of vegetable or fruit flours.

Extrusion technology allows the development of new products by incorporating alternative raw materials (such as insect meal or mycoprotein) into existing formulations or the creation of new nutritionally optimal formulations.

Extrusion-texturisation offers the possibility to develop meat analogues by fibration of proteins or new foods with high protein content.

The transformation of techno-functional properties of less common raw materials using extrusion technology generates ingredients with higher added value to be used again in food formulation.

Our service:

• We innovate in the development of snacks and expanded products.
• We valorise by-products from the agri-food industry to turn them into new ingredients.
• We improve the nutritional and functional properties of less common raw materials.
• We design innovative products with high protein content and meat analogues.
• We study the incorporation of new ingredients in aquaculture and pet food.

Our value:

• CARTIF analyses the feasibility of using new raw materials, designs formulations and evaluates the quality of the final product.
• CARTIF has a Pilot Plant consisting of a twin-screw co-rotating extruder (25 kg/h), texturiser, mixing station, dryer and coating system for the new products produced.