食品押出市場レポート：動向、予測、競合分析 (2031年まで)

世界の食品押出市場の将来は、風味調味料スナック、朝食用シリアル、パン、強力粉・澱粉、テクスチャード・プロテイン、機能性素材市場に機会があり、有望視されています。世界の食品押出市場は、2025年から2031年までのCAGRが6.2%で、2031年までに推定1,228億米ドルに達すると予想されます。この市場の主な促進要因は、消費者の嗜好の変化と相まって、加工食品の摂取量の増加、テクスチャード・プロテインに対する需要の高まり、生産コストの低下です。

• Lucintel社の予測では、エクストルーダーのカテゴリーでは、単軸スクリュー式エクストルーダーが予測期間中に最も高い成長を遂げる見込みです。
• 地域別では、欧州は飲食品産業が定着していること、消費者が増加していること、食品安全基準に関する政府の規則が厳しいことから、予測期間中に最も高い成長が見込まれます。

食品押出市場の戦略的成長機会

食品押出技術の市場には、技術の進歩、消費者の嗜好の変化、新しい食品へのニーズにより、用途を問わずいくつかの戦略的成長機会があります。押出技術が進歩すれば、スナックやシリアルから植物性タンパク質や機能性食品まで、より多くの製品を製造できるようになります。こうした機会は、より優れた製品を開発し、新市場を開拓し、消費者の需要を満たすために、食品押出市場の一部の企業によってすでに利用されています。

• 植物性製品への注目の高まり：植物ベースの食生活として現在広く受け入れられているものに対する需要が増加しており、植物性押出し食肉代替品や生合成タンパク質の可能性が拡大しています。エクストルーダー技術の新しさは、植物性タンパク質を余分な肉のような食感と味に変換する能力にあります。この用途は、ベジタリアニズムや健康志向が重要視される食品製造業者にとって極めて重要です。新しい押出加工に投資することで、新しい食品市場にアピールする、限られた伸張範囲での新しく興味深い構造を設計することが可能になります。
• 機能性食品の開発：消費者の健康志向はますます高まっているため、機能性食品を押出成形によって開発する必要があります。こうした機能性食品には、栄養的特性以上に、微量栄養素、プロバイオティクス培養物、その他健康上のメリットをもたらす生物活性成分が組み込まれています。エクストルージョン技術は、スナック菓子やシリアルなど幅広い食品へのこうした成分の添加を容易にします。腸の健康、免疫サポート、および一般的なウェルネスを促進する製品を製造する企業は、こうした食品の人気の高まりに乗じることができます。
• スナック食品のイノベーション：スナック食品分野は、食品押出の開発における重要な重点分野です。押出成形により、さまざまな形状、風味、食感のスナック菓子を作ることが可能になり、その結果、幅広い製品が生み出されます。新製品の例としては、全粒穀物、豆類、野菜、減塩・低脂肪スナックなどをベースとした焼成ヘルシー・スナックなどが挙げられます。企業は、製品開発に集中し、軽量化やグルテンフリーなど、デザインや栄養面での需要の変化に対応することで、拡大するスナック菓子市場での地位を最大限に高めることができます。
• シリアルおよび朝食用製品の改良：押出成形技術は、パフ入りシリアル、グラノーラ、ブレックファスト・バーなど、さまざまな食感の製品を生産できるシリアルおよび朝食用食品市場で重宝されます。押出成形プロセスの開発は、食物繊維含有量の増加やビタミンの強化など、シリアルの栄養面の改善も促進します。この成長機会には、健康志向で活動的な消費者のニーズを満たす新たな配合や新しいタイプの製品を生み出すことが含まれます。企業はエクストルージョンを活用して、便利で栄養価の高い新しい朝食製品を生み出すことができます。
• 包装のグリーン・デザイン：食品包装と健康に関心を持つ消費者と政策立案者が増えるにつれて、食品押出とグリーン包装を共同開発する機会もあります。環境にやさしくリサイクル可能なパッケージング用素材の設計と開発における先進パッケージングは、押出成形における先進パッケージングと歩調を合わせることができます。企業はまた、プラスチック材料の使用を最小限に抑え、押出廃棄物のリサイクルを促進するパッケージングを作成することもできます。これは世界の持続可能性政策に沿うものであり、グリーン市場に参入し、混雑した市場で独自のニーズを満たしながら、企業がポジティブなイメージを構築するのに役立ちます。

食品押出市場の調査から導き出された結論は、様々な用途に明確な成長機会があることを示しています。植物由来の製品、新しい機能性食品、改良型スナック菓子、朝食用シリアル、食用フィルム、環境に優しいパッケージングに対する需要が高まっています。これらの分野が成長の原動力となり、企業が変化する顧客ニーズに対応し、押出業界にイノベーションと成長の新たな機会を生み出すための明確な道筋を提供します。

食品押出市場の促進要因・課題

食品押出市場は、成長を促進し課題を提示する様々な技術的、経済的、規制的要因の影響を受けます。技術の進歩は革新的な製品と効率的なプロセスの開発を促進し、コスト圧力や市場需要などの経済的要因は業界のダイナミクスを形成します。規制基準は食品の安全性と品質を保証するが、経営の柔軟性にも影響を与えます。これらの促進要因と課題を理解することは、進化する食品押出の展望を切り開き、潜在的な障害に対処しながら成長機会を活用することを目指す企業にとって極めて重要です。

食品押出市場の促進要因には以下が含まれる：

• 技術の進歩：押出機と押出プロセスにおける革新は、食品押出市場の主な促進要因です。高精度押出機、高度な制御システム、スマート技術などの進歩により、より効率的な生産と多様な食品の生産が可能になります。これらの進歩により、製品の品質が改善され、生産速度が向上し、様々な原材料を扱う際の柔軟性が高まます。押出技術の継続的な開発により、メーカーは変化する消費者の需要を満たし、新しい製品タイプでイノベーションを起こし、市場での競争力を維持することができます。
• コンビニエンス食品の需要拡大：コンビニエンス・フードの需要の高まりが食品押出市場を大きく牽引しています。消費者の多忙なライフスタイルと、すぐに食べられて調理が簡単な食事を好む傾向により、素早く消費できる加工食品のニーズが高まっています。押出技術は、スナック菓子、シリアル、ミール・コンポーネントなど、多種多様なコンビニエンス・フードの製造に適しています。便利で持ち運び可能な食品オプションの需要に対応することで、企業はこの動向を活用し、市場での存在感を拡大することができます。
• 植物ベースの製品の人気の高まり：植物ベースの食生活の人気の高まりは、食品押出の主要な促進要因です。消費者がより健康的で持続可能な食品の選択肢を求めるにつれて、植物由来の代替肉やタンパク質が豊富な食品に対する需要が増加しています。伝統的な食肉製品の食感と味を再現した植物性製品の製造には、押出技術が不可欠です。この動向は、健康への配慮、環境への配慮、倫理的な理由によって推進されており、メーカーに植物性セグメントにおける製品提供の革新と拡大の機会を提供しています。
• 健康とウェルネスへの注目の高まり：消費者の間で健康とウェルネスへの関心が高まっていることが、食品押出市場の成長を促進しています。消化器系の健康の改善やビタミンの添加など、基本的な栄養を超えた健康上のメリットを提供する機能性食品に対する需要が高まっています。押出技術は、様々な生物活性化合物や機能性成分を食品に組み込むことを可能にします。健康とウェルネスの動向に合わせることで、企業は消費者の期待に応える新製品を開発し、競争市場で差別化を図ることができます。
• 経済的要因とコスト効率：コスト効率の高い生産プロセスの必要性などの経済的要因が、食品押出市場におけるイノベーションを推進します。押出技術は、従来の方法と比較して低い運転コストで高スループットの生産を可能にします。幅広い原料を効率的に処理できるため、メーカーはコストを削減し収益性を高めることができます。経済的圧力が高まるにつれて、費用対効果が高く拡張性のある生産ソリューションに対する需要が重要になり、押出技術が生産を最適化し経済効率を達成するための魅力的な選択肢となっています。

食品押出市場における課題には以下が含まれる：

• 規制の遵守：規制コンプライアンス：規制コンプライアンスへの対応は、食品用押出市場にとって重要な課題です。食品の安全性、品質基準、表示要件に関連する厳しい規制は、生産プロセスや製品開発に影響を及ぼす可能性があります。メーカーは、押出工程と最終製品が様々な国内・国際規格に適合していることを確認しなければならないです。コンプライアンスには多大なコストと業務の調整が伴うため、企業は規制の変更について常に情報を入手し、それを遵守するために必要な対策を実施することが不可欠となります。
• 原材料コストとサプライチェーンの問題：変動する原材料コストとサプライ・チェーンの混乱は、食品押出市場に課題をもたらします。穀物や植物性タンパク質などの主要原料の価格は市況によって変動する可能性があり、生産コストに影響を与えます。さらに、輸送の遅れや不足を含むサプライチェーンの問題は、原材料の入手可能性とコストに影響を与える可能性があります。企業は、安定した生産とコスト効率を維持するために、サプライヤーの多様化や在庫管理の最適化など、こうした課題に対処するための戦略を立てる必要があります。
• 技術の統合とメンテナンス：先端押出技術の統合と維持は、メーカーにとって課題となり得ます。新技術は大きな利点をもたらす一方で、設備やトレーニングに多額の投資を必要とします。高度な押出システムは複雑であるため、最適な性能を確保するためには、定期的なメンテナンスと技術的な専門知識が必要となります。企業は、スタッフ・トレーニングへの投資、効果的なメンテナンス・プロトコルの確立、技術アップグレードの管理によってこれらの課題に対処し、操業の中断を最小限に抑えながら高度な押出技術の利点を十分に活用する必要があります。

食品押出市場は、技術の進歩、簡便性と植物由来の食品に対する需要の高まり、健康動向、経済要因など、さまざまな促進要因によって形成されています。しかし、規制遵守、原材料コスト、技術統合などの課題も業界に影響を与えています。これらの促進要因や課題に効果的に対処することは、進化する食品押出市場で成功を収め、新たな機会を活用することを目指す企業にとって極めて重要です。

目次

第1章 エグゼクティブサマリー

第2章 世界の食品押出市場：市場力学

• イントロダクション、背景、分類
• サプライチェーン
• 業界の促進要因と課題

第3章 市場動向と予測分析 (2019年～2031年)

• マクロ経済動向 (2019～2024年) と予測 (2025～2031年)
• 世界の食品押出市場の動向 (2019～2024年) と予測 (2025～2031年)
• 世界の食品押出市場：プロセス別
  • 冷間押出
  • 熱間押出
• 世界の食品押出市場：押出機別
  • 単軸スクリュー押出機
  • 二軸スクリュー押出機
  • 逆回転型二軸スクリュー押出機
• 世界の食品押出市場：製品種類別
  • 塩味スナック
  • 朝食用シリアル
  • パン
  • 小麦粉・デンプン
  • テクスチャードプロテイン
  • 機能性食材
  • その他

第4章 地域別の市場動向と予測分析 (2019年～2031年)

• 世界の食品押出市場：地域別
• 北米の食品押出市場
• 欧州の食品押出市場
• アジア太平洋の食品押出市場
• その他地域の食品押出市場

第5章 競合分析

• 製品ポートフォリオ分析
• 運用統合
• ポーターのファイブフォース分析

第6章 成長機会と戦略分析

• 成長機会分析
  • 世界の食品押出市場の成長機会：プロセス別
  • 世界の食品押出市場の成長機会：押出機別
  • 世界の食品押出市場の成長機会：製品種類別
  • 世界の食品押出市場の成長機会：地域別
• 世界の食品押出市場の新たな動向
• 戦略的分析
  • 新製品の開発
  • 世界の食品押出市場の生産能力拡大
  • 世界の食品押出市場における企業合併・買収 (M&A)、合弁事業
  • 認証とライセンシング

第7章 主要企業のプロファイル

• 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