Why the Method of Processing Soybeans Matters in Formulating Animal Diets
September 20, 2023
In commercial animal production, the main purpose is to improve the efficiency of feed utilization given the relatively high, ongoing costs of feeding. Therefore, it is crucial to…
Author: Janeth Colina
Soy Protein Processing for Plant-Based Foods
April 19, 2023
Demand for quality plant-based proteins is being driven by consumers desire for more sustainable and nutritious food. According to a recent Bloomberg projection, plant-based proteins could make up…
Author: Kathleen Mayo
Hi-Gel™ Corn – Innovative Engineering Solutions to Increase Value in Corn
February 8, 2023
Corn is one of the largest plant-based food sources in the world and is used extensively in feeding poultry and livestock. Corn contains protein, fiber, moisture, and oil…
Author: Kenneth Aniunoh
Part 1: The Importance of Extrusion Cooking
October 5, 2022
Cooking of foods is an everyday operation that finds usefulness in both domestic and commercial settings. In cooking, heat is used to prepare food for consumption. There are…
Author: Kenneth Aniunoh
Amino Acids: Looking Beyond Protein Levels for Animal Performance
July 20, 2017
In this industry, we talk about protein a lot. This is because it helps evaluate the value of an ingredient or diet. The type of protein we are…
Author: Dave Albin
The Effects of Extrusion on Heat Sensitive Ingredients – Part II
April 13, 2017
In Part I of this blog, I discussed the importance of paying attention to the way some ingredients, such as vitamins and probiotics, react to the extrusion cooking…
Author: John Doud
The Effects of Extrusion on Heat Sensitive Ingredients. – Part I
April 6, 2017
When it comes to extruding complete diets such as pet food, fish feed or something like pig starters that have multiple ingredients, close attention should be given to…
Author: John Doud
Farming “Hotspots” Quantifiably Turning Country Air into City Air
October 27, 2016
If you’ve ever traveled by a large animal farm, chances are you’ve encountered the smell of ammonia. Excess nitrogen from protein in feed which is more than required…
Author: Dave Albin
Extrusion vs. Expansion
November 14, 2014
In a previous blog Insta-Pro President, Kevin Kacere, discussed the definition of a business partner; conducting business with a company that goes beyond the normal skills and needs of that…
Author: Craig Briney
Extrusion Bolsters Food Security in Africa
May 27, 2014
If you are in the extrusion business in Africa – or anywhere else for that matter – this paper published in the April edition of Food Technology (www.ift.org)…
Author: Michael Martin
Why Extrusion Process Development is Important
November 12, 2013
Extruders are used for food and feed production – from oilseed processing, dry pet food production, and by-product/value-added processing. Extrusion is highly versatile and recognized globally. Insta-Pro International has…
Author: Dave Albin
All Energy Sources Are Not Created Equal
September 10, 2013
Energy is supplied in the diet to livestock usually by starch in cereal grains, such as corn, and by animal fats and vegetable oils, such as choice white…
Author: Dave Albin
43% Less Drying Needed With “Dry” Extrusion
August 13, 2013
The new Medium Shear Extruder from Insta-Pro provides a solution for quality producers of dry, shaped products, including dry pet food and fish feed for aquaculture. Insta-Pro has…
Author: Dave Albin
% of Cook of Pet food & Aquatic Feed by the MS3000 Medium Shear Extruder
August 6, 2013
Typical dry pet food or aquatic feed contain a wide range of ingredients. More often, they contain grains such as corn, wheat or rice. Those ingredients are rich…
Author: Nabil Said
Cheaper Ingredients May Have Hidden Costs
July 16, 2013
It’s no secret that livestock producers have been dealing with high feeding costs. Considering that feed is the largest part of the total cost of production, it’s no…
Author: Dave Albin
Impact of Extrusion on Nutrients – Part 2: Lipids, Fats, and Water
January 9, 2013
I posted earlier about the impact of extrusion on proteins and carbohydrates. Now I will explain the importance of lipids, fats, and water. Extrusion effects on lipids or…
Author: Nabil Said
Impact of Extrusion on Nutrients – Part 1: Proteins and Carbohydrates
December 19, 2012
The objective of cooking is to enhance the nutritional value of feed or food through applying controlled amounts of thermal heat for a given period of time in…
Author: Nabil Said
Non-GMO Beans: More People Are Talking
October 25, 2012
We attended the Soy and Grain Trade Summit in September and found the industry to be very active with many developments. One area that seemed to be a…
Author: Kevin Kacere