June 16, 2025
Extrusion technology: From concept to commercialisation
FaBA is driving advancements in food texture, flavour and nutritional quality, after UQ acquired a first of its kind extruder in Australia.
The Clextral EV25 twin-screw extruder – a pilot-scale machine that bridges the critical gap between research and commercial production – is now available at The University of Queensland (UQ).
Extrusion enables the transformation of raw ingredients into structured, nutritious and innovative food products through the controlled application of heat, pressure and shear, ensuring consistent quality and scalability.
UQ’s EV25 provides a unique platform for food extrusion research – with a maximum processing capacity of 25kg per hour, it is strategically scaled to support both experimental investigations and pilot-scale trials.
Dr Samira Siyamak, in the FaBA Premium Food and Beverage Program, said the challenges of scaling extrusion processes from laboratory-scale experimentation to pilot-scale trials are well recognised.
“The EV25 bridges the gap between lab-scale research and commercial manufacturing requirements,” Dr Siyamak said.
“Access to uniquely specialised laboratory and pilot-scale extrusion facilities enables researchers at UQ to address critical challenges related to technology transfer and commercialisation. We can ensure industry-ready applications.”
The Clextral EV25 extruder enables researchers to focus on:
- Reactive extrusion: Integrating bioactive compounds and microencapsulation techniques to enhance nutritional profiles and ingredient functionality.
- Fermentation-compatible extrudates: Developing novel substrates for post-processing fermentation, enabling the creation of advanced products such as probiotic snacks.
- 3D food structuring: Integrating extrusion with additive manufacturing for customised functionality and textures.
Professor Jason Stokes, FaBA Premium Food and Beverage Program Lead, said UQ was recognised for its world-leading expertise in rheology and biopolymer extrusion.
“The EV25 allows our team to further push the boundaries of food innovation in products including plant-based meats, infant formula, modified foods and pet products,” Professor Stokes said.
“It’s an exciting time to work in this field, as we re-imagine what is possible through extrusion.”