According to the current analysis of Reports and Data, the global Food Extrusion for Bread Market was valued at USD 58.75 Billion in 2018 and is expected to reach USD 87.86 Billion by year 2026, at a CAGR of 5.1%. Food extrusion is an important part of food processing technology, as it aids in manufacturing various food products of specific shapes and sizes. Major reasons driving market growth are the changing consumer lifestyles and the growing demand for healthy processed foods and snacks. Food extrusion also has many attached benefits in the form of bringing down the number of microorganisms in foods and removing natural toxins, thereby making the foods safer for consumption. Research has shown that cooking fibers by the process of extrusion can produce changes in the structural characteristics of the fiber and physiochemical properties, while the main effect being a redistribution of the insoluble fiber to soluble fiber. Proteins are more reactive and can undergo many changes during the extrusion process of which the most important being denaturation. Enzymes, which are also a type of proteins, lose their activity after being submitted to the extrusion process due to the high temperatures and pressure.
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Top Companies Operating in the Global Food Extrusion for Bread Market Report:
American Extrusion International, Bühler, The Bonnot Company, Baker Perkins, Akron Tool Die, Coperion, Flexicon, Groupe Legris Industries, Triott Group, Lindquist Machine.
Further key findings from the report suggest-
- By product type, the savory snacks segment holds the largest share in the Food Extrusion for Bread Market. Changing customer lifestyles and a western trend in diets in the developing economies is increasing use of food extrusion in these segments.
- As of 2018, savory snacks held a share of 35.6% in the market and were the dominant category, by product.
- By product type, the functional ingredients segment held a market share of 11.4% in 2018 and is expected to grow at a CAGR of 5.2% during the forecast period.
- Breakfast cereals are a growing application segment of food extrusion. Manufacturers have experimented with cereal designs for several years in order to make them more appealing for the customers, while standing out in the market. The application segment is growing fast because of high demand in the developing economies.
- By extruder type, the twin extruder segment holds the dominant market share. Their popularity arises out of the fact that they consumer significantly lower energy in comparison to single screw extruders.
- Single screw extruders hold the second largest share in the global Food Extrusion for Bread Market. Most extruders till date are designed as being single-screwed, where this screw helps in imparting the required shape to the products.
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The global Food Extrusion for Bread Market is segmented into:
- North America (U.S.A., Canada, Mexico)
- Europe (Italy, U.K., Germany, France, Rest of Europe)
- Asia Pacific (China, India, Japan, South Korea, Australia, Rest of APAC)
- Latin America (Chile, Brazil, Argentina, Peru, Rest of Latin America)
- Middle East Africa (Saudi Arabia, U.A.E., South Africa, Rest of MEA)
Further market segmentation
Product Type (Revenue, USD Million; 2016–2026)
- Savoury Snacks
- Breakfast Cereals
- Bread
- Flours Starches
- Textured Protein
- Functional Ingredients
- Others
Extruder (Revenue, USD Million; 2016–2026)
- Single Screw Extruders
- Twin Screw Extruders
- Contra Twin Screw Extruders
Process (Revenue, USD Million; 2016–2026)
- Cold Extrusion
- Hot Extrusion
Key Questions Addressed in the Report:
- What are the dominating factors that are influencing the growth of the industry?
- In the forecast period, which market segment is expected to rise the most?
- What are the risks and challenges that the industry is facing?
- In the coming years, which area is projected to dominate the market?
- Who are the major players in the market? What kind of strategic business plans have they made?
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