How Moisture Affects Quality Ingredient Production
October 15, 2025
We are frequently asked about ingredient quality measurements and what can be done to improve them. Luckily, there’s a lot that can be done. The gold standard is…
Author: Kathleen Mayo
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Texturized Soy Protein from High-Shear Dry Extrusion Promotes High-Quality Plant-Based Proteins
August 13, 2025
Consumers today are seeking quality, protein-rich ingredients and buy with an emphasis on sustainably produced food. For nearly 30 years, Insta-Pro ExPress® technology has been utilized to process…
Processing Cottonseed Using High-Shear Dry Extrusion
July 16, 2025
Cottonseed presents a unique set of challenges and opportunities when extruded. With oil content ranging from 14% to 24% and highly variable moisture levels depending on harvest and…
Real-Time Quality Control: The Standard for Soy Processing Plants
May 7, 2025
Customers frequently ask us, “what rapid/real-time sample testing ensures consistent feed quality and nutritional precision for my high-shear dry extruded soymeal?” Along with answering which analyses correlate to…
Amino Acid Digestibility in Soy
August 28, 2024
Our dry extrusion was invented to process whole soybeans, and over the years, this process has been well-researched and fine-tuned for controlled and consistent results. The advantages of…
High-Shear Dry Extruding Soy: Improved Cysteine Digestibility
August 21, 2024
Amino acids that makeup proteins are critically important in any diet. Typically, in order to build proteins, all amino acids are needed. Commercial diet formulations often focus on levels…
Stabilized Rice Bran: An Economical & Nutritional Ingredient for Poultry
January 31, 2024
Rice is cultivated on every continent of the world except Antarctica. In total, there are more than 100 countries that produce rice. Before rice becomes shiny edible rice…
Reduce Anti-Nutrients with Extruded Soy for Increased Broiler Digestibility
August 23, 2023
Soybeans contain several antinutritional factors. Thermosensitive antinutritional factors, such as trypsin inhibitors, urease, lipoxygenase, and lectins, are found in several oilseed crops, but are at high levels in…
Animals Don’t Lie: The History of Swine Feeding Studies with High-shear Extruded Soy
June 7, 2023
Insta-Pro® International has been conducting nutrition-based research in the form of animal feeding trials since the high-shear dry extrusion (HSDE) technology was invented and patented in 1969. In…
Soy Protein Processing for Plant-Based Foods
April 19, 2023
Demand for quality plant-based proteins is being driven by consumers desire for more sustainable and nutritious food. According to a recent Bloomberg projection, plant-based proteins could make up…
Unique Benefits of Using ExPress® Soy Oil as Main Energy Source in Broiler Diets
March 22, 2023
Due to an average 6.4% inflation hike, protein prices are at an all time high. Just like consumers, feed manufacturers are also trying to counter the effects of…
Stabilized Rice Bran in Antibiotic-Free Diets
November 16, 2022
Consumers are basing their purchasing decisions on how the meat, milk, and eggs are raised. With more consumers and animal advocacy organizations pushing to reduce – or eliminate…
Stabilized Rice Bran: Innovative Ingredients Processed with High-Shear Dry Extrusion
November 2, 2022
High-shear dry extrusion has been used for decades to sterilize and stabilize various by-products and create value-added ingredients for both the feed and food industries. Rice bran is…
Global Egg Production – Key Consumer Trends & How Nutrition Plays a Role
June 15, 2022
Eggs are an incredible source of nutrients and a valued food worldwide. With their unique nutritional profile, eggs are part of a sustainable solution to feeding the world.…
Increase Milk Production in Dairy Cows
April 20, 2022
A challenge many producers face with their dairy cows is deciding which ingredients to feed them. Is it possible to improve the performance of dairy cows using the…
Measuring Moisture: It’s Easy and Greatly Affects Ingredient Prices
November 12, 2020
We often get asked about ingredient quality measurements and what can be done to improve them. Thankfully, there is a lot that can be done. Using animal experiments…
IMPROVE YOUR DAIRY OPERATION WITH CONSISTENT, HIGH-QUALITY EXTRUDED INGREDIENTS
July 2, 2020
Is it possible to reduce feed costs while increasing productivity? As a nutritionist, I am asked about which feed ingredients have the biggest impact on input costs and…
No DDGS? Now What?
June 11, 2020
The ethanol industry in the U.S. has faced many challenges in the last few years. So far in 2020, there has been a sharp drop in oil prices,…
