How High-Shear Dry Extrusion Promotes Dairy Efficiency
April 8, 2026
As a nutritionist, I am often asked about which feed ingredients have the greatest impact on input costs and dairy performance. One improvement you can make is to…
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High-Shear Dry Extrusion Shows Poultry Digestibility Improvements
April 1, 2026
The amino acids that make up proteins are critically important in any diet. Typically, in order to build proteins, all amino acids are needed. Commercial diet formulations often focus on…
The Differences Between Extruders and Expanders
March 25, 2026
There are several times when we talk with customers who use the terms “extruder” and “expander” interchangeably. Conceptually, it is easy to see why this can happen. Both have barrels…
Part 2: Why High-Shear Dry Extrusion Outperforms Expansion for Full-Fat Soy
March 18, 2026
While both extrusion and expansion are designed to process full-fat soy thermally, their nutritional outcomes are not equal. Differences in shear, temperature, and residence time translate into measurable…
Part 1: How Processing Impacts Nutrient Availability in Full-Fat Soy
March 11, 2026
When processing full-fat soy, the goal is simple but critical: unlock protein and energy while protecting nutrient integrity. The way soy is processed directly influences amino acid availability…
Extrusion vs. Expansion: A Salesman’s Perspective
March 4, 2026
Over the past decades of my time at Insta-Pro, I have had the pleasure of developing many long-term successful partnerships with many of our customers throughout Canada and…
Manufacturing Meets Nutrition for Superior Feed Ingredients
February 25, 2026
In livestock production, what animals eat is only part of the equation; how their feed is made matters just as much. For Insta-Pro, manufacturing excellence turns precision engineering…
How to Increase Dairy Cow Productivity
February 18, 2026
We’ve previously discussed how Hi-Gel™ Corn is a highly digestible source of rumen-degradable protein and energy for dairy cows. Due to Hi-Gel™ Corn’s high degree of starch gelatinization…
Rumen Bypass & Rumen-Degradable Protein in Dairy Cows
February 11, 2026
The dairy nutrition industry is intently focused on rumen bypass protein ingredients, and with good reason, as it allows better performance and nutrient efficiency. We, too, are interested…
Understanding Fat Sources in Dairy Nutrition
February 4, 2026
Proper feeding of fat and fat products to dairy cows is a common strategy to boost production; however, understanding the roles of various fat components is essential. Overfeeding…
Validated by Research: Success with ExPress® Formulation for Broilers
January 28, 2026
The ExPress® process, powered by Insta-Pro International’s equipment and expertise, stands out for producing highly nutritious soy meal. Our team of engineers and nutritionists are confident in our decades…
Using ExPress® Soy Oil as Main Energy Source in Broiler Diets
January 21, 2026
With an average 4.7% inflation increase, protein prices across the board remain high. Just like consumers, feed manufacturers are also trying to counter the effects of inflation, causing…
Anti-Nutrient Reduction in Extruded Soy Increases Broiler Digestibility
January 14, 2026
Soybeans contain several antinutritional factors. Thermosensitive anti-nutritional factors, such as trypsin inhibitors, urease, lipoxygenase, and lectins, are found in several oilseed crops, but are at high levels in…
Extruded Ingredients: Ideal for Improved Broiler Feed Conversion
January 7, 2026
The poultry industry measures feed conversion ratio (FCR) – the relationship between kg of feed consumed compared to kg of body weight gain – as a performance indicator…
Top Blogs of 2025 – Reduce Dairy Costs While Boosting Productivity
December 31, 2025
As 2025’s most-read blogs, it’s clear dairy producers everywhere want to know: Which feed ingredients have the biggest impact on input costs and performance? The answer starts with…
Top Blogs of 2025 – How Textured Soy Protein (TSP) is Made
December 24, 2025
One of our most-read blogs of 2025 explores how our advanced processing techniques transform soy flour into high-quality Textured Soy Protein (TSP). Discover why using ExPress® soy flour…
Top Blogs of 2025 – Make It – Cost Savings For Broiler Producers Making ExPress®
December 17, 2025
Feed accounts for the largest share of poultry production costs, so improving feed conversion ratios is critical. This top blog of 2025 explains how ExPress® soymeal delivers measurable…
Top Blogs of 2025 – Heat Damage Insights from Lysine Ratio & Benefits of Extrusion
December 10, 2025
One of this year’s most viewed articles addresses a critical processing angle, how heat damage can compromise amino acid digestibility, particularly lysine. Learn how the lysine-to-crude protein ratio…