New extrusion techniques for lamination of cerealbased food

Research Project, 2013 – 2016

Objective and GoalThe aim with the project is by using a modified extrusion arrangement and special screw components develop the technique with lamination in several layers with different concentrations to produce food products with e.g. high amount of fibers, low amount of sugar and salt, and different aromas to create a new type of food and taste sensation.Result and Expected EffectsExpected effects of the project are that a new multi-layered extrusion technique has been developed for the food industry. The results from using the new technique is new innovative extruded multi-layered food products with high fiber content, low amount of sugar and salt, layers with fruit preparations or aromas. Furthermore, new ways to enrich food with multi-layered pellets filled with nutrients that releases in a desired rate.Approach and ImplementationThe project will employ one person (50%) that will focus on the process and the product design in the project. The person will work both at Chalmers and at SIK, but is employed at SIK, and also spend time on the companies to facilitate implementation of the innovations in the industry. All project partners will contribute with experimental and technical work with existing personnel. The work in the project will be divided into three work packages; ´Raw materials, process and product´ which will be controlled jointly by the research and the industry partners.