GEA’s extruding technology ensures well defined shapes with the possibility to chose between a wide variety of raw materials and shaping systems.
The GEA xTru extruders offer the flexibility to produce a wide range of products including: cereal-based snack pellets die-cut, 2D, 3D, multilayers, square shape, punched and direct expanded; breakfast cereals; dry pet food; and any other extruded food product.
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The fastest extruder ever built in the world: a high-performance, fully customizable solution designed for precise, high-speed production across a wide range of bakery products.
The single-screw cooking-extruder that can transform any raw materials into high added value products.
The single-screw cooking-extruder that can transform any raw materials into high added value products.
The twin-screw cooking-extruder with higher cooking capacity and versatility, featuring enhanced process capabilities.
Butter, love and stainless steel: the perfect biscuit recipe.
Crafting the crunch
Deux vis pour des extrudeurs multifonctions
Digital transformation at GEA means more than new tools – it’s about bold ideas, customer impact and a culture that values and drives innovation. Meet this year’s GEA Better World Awards Innovation & Digitalization winners who were celebrated for solutions which are shaping the future of our business.
While the initial interest in heat pumps was to save on operating costs, reducing emissions is now the main driver for the technology. Learn more about how GEA is spearheading efforts to increase energy efficiency and reduce CO2 emissions through hidden champion heat pump technology for industrial and district heating sectors.
What if your favorite chocolate didn’t require cocoa beans and your coffee was locally produced? As climate disruption, price hikes and ethical concerns hit two of our most beloved indulgences, scientists are reimagining how we produce them – using microbes, not monocultures. The goal: preserve the flavor and properties of coffee and chocolate while minimizing carbon emissions and improving food resilience.