Clextral offers innovative twin-screw extrusion solutions with a focus on advanced technologies for the food, chemical and pharmaceutical industries.

Sylvie Brunel, Process & Innovation Director, explains the driving forces behind the company's rapid growth, with state-of-the-art machines optimising production and improving product quality.

Why, according to Clextral, is IPACK-IMA a key opportunity to showcase innovative technologies?

Clextral views IPACK-IMA as an essential platform to exhibit innovative technologies for several compelling reasons. For over 25 years, Clextral consistently participated in this event, proving its longstanding commitment to the industry and to innovation.

This exhibition is an ideal meeting place for Clextral to engage with its customers worldwide, fostering relationships and understanding client needs in a dynamic environment. The focus of IPACK-IMA on grain-processing aligns perfectly with Clextral's expertise, allowing the company to showcase tailored solutions in this sector.

The event's reputation as a hub for the latest advancements is an opportunity for Clextral to demonstrate its leadership in the field. Participating in IPACK-IMA, not only reinforces Clextral’s position as a forward-thinking industry player but also allow us to gain invaluable insights into emerging market trends, enabling the company to respond to its customers in the best way possible.  In essence, IPACK-IMA is not just an exhibition for Clextral; it is a strategic opportunity to affirm its dedication to excellence and to push back the boundaries in grain-processing technology.

Your core business lies in the production of extruders for the Grain Based Food market, which is one of the leading sectors of IPACK-IMA. What are your latest innovations in terms of processing technologies? Can you give us some previews of your highlights on show?

Indeed, Clextral is a key manufacturer of extrusion equipment and complete solutions for grain-related processes, but is also the world leader in couscous lines. Clextral's comprehensive expertise in this field enabled us to develop a specific understanding of drying processes. 

This knowledge was used to develop an efficient drying solution, the Evolum + dryer. This innovative line of equipment stands as a testament to Clextral's commitment to advancing food processing technology. By focusing on the intricacies of drying, Clextral engineered a dryer that not only enhances the quality of the final product but also optimizes the energy consumption during the process. 

Additionally, Clextral will have the opportunity to showcase an innovative development in the field of High Moisture Extruded proteins: the Galaxy Texturation Technology. This unique technology facilitates the creation of unique larger fibered products (similar to whole cut products), the resulting products are softer, tender, and the texture in the mouth is more delicate, equivalent to that of meat or fish.

This dedication to excellence in drying and extrusion technologies reflects Clextral's overall focus on innovation and efficiency in all aspects of food production.

According to your experience, which trends are driving the extrusion technologies innovation in the food market?

In the dynamic landscape of the food industry, innovation is driven by a multitude of trends, among which energy efficiency and raw material diversification stand out.

Clextral is at the forefront, integrating eco-design approaches to reduce energy consumption, a critical factor in sustainable production.  This focus on energy economy is not just about cost savings; it's about reducing the environmental footprint of food manufacturing. 

Additionally, the diversification of raw materials is becoming increasingly important. The industry is exploring the use of locally sourced ingredients, which supports local economies and reduces transportation emissions. There is also a push towards ingredients with higher nutritional value, catering to the growing consumer demand for healthier food options.

These trends are part of a broader movement towards sustainability and health consciousness in the food industry, reflecting a shift in consumer values and market demands. Companies that embrace these trends are likely to see long-term benefits, both in terms of market share and in their contribution to a more sustainable world. 

The food industry's innovation trajectory is clear: it is not just about what we eat, but how it is produced, and the impact it has on our planet. The integration of energy-saving practices and the diversification of raw materials are at the heart of Clextral’s vision for the future.