New extrusion techniques for lamination of cerealbased food

The 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.

Participants

Anette Larsson (contact)

Biträdande professor vid Pharmaceutical Technology

Collaborations

Aktiebolaget Einar Willumsen

Malmö, Sweden

Battenfeld Sverige AB

Halmstad, Sweden

Lantmännen

Stockholm, Sweden

Lyckeby Culinar

Fjälkinge, Sweden

SIK – the Swedish Institute for Food and Biotechnology

Gothenburg, Sweden

Funding

VINNOVA

Funding years 2013–2016

More information

Latest update

2016-01-17