Extrusion

Make changes to the flavours of food while improving shelf-life/ usage of food waste.

Objectives

  • Produce new food products

Other characteristics

  • Extend shelf-life
  • Flavour changes /enhancing
  • Use of byproducts /residues from agrifood industry

Degree of integration of marine resources

Low to moderate

Potential sectors of aplication

  • Fruits & veg

Main advantages of cooperation

Requires expensive equipment

Entities