May 6, 2014
Co-written by Dr. Dave Albin and Dr. Nabil Said. Ingredients for food and feed products perform many functions, but above all, they must serve as sources of essential…
April 29, 2014
There is a certain maximum achievable biological response that is specific to each individual living organism. This response is controlled by the genetic composition of the individual, as…
January 28, 2014
Extrusion cooking is a highly-versatile, globally-accepted method for processing and improving food and feed production. The effects of extrusion on improving starch digestibility, decreasing antinutritional factors (which inhibit…
December 10, 2013
Fish meal has been used as a main ingredient in aquatic diets, poultry and swine feed. High quality fish meal can supply a good part of the protein,…
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…
October 29, 2013
It is a known fact that the amino acids requirement by dairy, beef and other ruminant animals come from both microbial protein produced during rumen fermentation and the…
October 1, 2013
Recently I visited a customer of ours named JSC Lazarevskoye in Russia. You can read more about this company as an Insta-Pro Success Story here. This article is…
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…
April 2, 2013
In my opinion, anybody who owns an extruder needs a good moisture tester. No matter what kind of product is being extruded, the moisture tester is a critical…
March 19, 2013
As protein ingredient options become more and more expensive, alternative ingredients are sought to control feed cost. One option has been the use of Urea as a source…
February 19, 2013
In a recent ExPress Extrusion Clinic conducted by the Insta-Pro International team here in Des Moines, Iowa, I was asked several good questions after my presentations on the…
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…
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…
