Extrusion Technology: Convergence of Hardware Innovations With Contemporary Trends in Food, Feed, and Allied Industries

ABSTRACT Extrusion is a widely used, versatile technology in food and feed processing, with specialized equipment capable of handling a variety of ingredients and conditions to create diverse products that meet both logistical and functional demands. Continuous innovations in the design of the extruder and its allied components have driven this versatility, enabling the industry to meet evolving consumer demands concerning nutrition, texture, and functionality. While there has been extensive research on the physicochemical and molecular characteristics of extruded products and their responses to processing variables and ingredient types, there is a noticeable gap in consolidated knowledge about the technological advancements of the extrusion system itself. Specifically, the scientific literature lacks comprehensive reviews that focus on the design evolution, component integration, and enhanced functional capabilities of extruders. This review aims to fill the gap by systematically summarizing key innovations in extruders and their auxiliary systems (feeders, preconditioners, screw configurations, and die designs) that have enhanced raw material adaptability and product quality. By doing so, this paper uniquely highlights how hardware advancements in extrusion equipment have directly contributed to meeting the nutritional, structural, and sensory expectations of modern food systems.