​The food industry is constantly evolving, and one of the most exciting advancements is the use of extrusion technology to create innovative and nutritious products. This article explores the potential of twin-screw extrusion in the production of defatted soy cake, a protein-rich ingredient that has gained popularity in recent years. We will delve into the benefits of extrusion, the nutritional profile of defatted soy cake, and the positive impact it can have on human health and the environment.

The evolution of the food industry's focus on health and nutrition has spurred the development of whole grain snacks and breakfast cereals, meeting the demand for convenient and wholesome options. Historically, these products were often characterized by refined grains and high sugar content but changing consumer preferences and a deeper understanding of nutrition have driven innovation in this sector.

As awareness grew about the benefits of whole grains - containing the bran, germ, and endosperm - these ingredients gained prominence for their fibre, vitamins, minerals, and antioxidants. This shift prompted food manufacturers to revaluate processing techniques and formulations. Whole grain snacks and cereals began to take centre stage, appealing to health-conscious consumers seeking balanced diets without compromising on taste.