New extrusion techniques for lamination of cerealbased food
Research Project, 2013
– 2016
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)
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
Project ID: 2013-02796
Funding Chalmers participation during 2013–2016