Development of food puffing machines

Puffed foods are now very popular among consumers. Although the puffed snacks in supermarkets are said to be unhealthy, they are not always bought. The reason why puffed foods are so popular is that they are delicious and crispy, easy to carry, have versatile raw materials, and come in a variety of flavors. Therefore, puffed foods are increasingly becoming a favorite among consumers. With the continuous improvement of people's living standards, they have become an important part of the food industry, with huge market potential. The market demand for puffed foods has also driven the development of food puffing machinery and equipment.

The current status of development of puffing technology in China.

Food puffing technology has a long history in China. Due to various reasons, the development of modern puffing technology in China has been slow. In the late 1970s, research on modern puffing technology and puffed foods began in China. In the early 1980s, puffed snack foods began to emerge, enriching traditional Chinese leisure foods such as melon seeds, peanuts, biscuits, and candies, while also driving the establishment and development of a number of new enterprises.

In the 1990s, with the further expansion of the consumer market, domestic puffing technology gradually matured. International puffed food enterprises established operations in the country, bringing advanced technology, equipment, and experience, leading puffed food companies onto the path of industrial development. In the 21st century, an increasing variety of snack foods emerged, with puffed foods made from various ingredients dazzling consumers, enriching the food market and people's lives.

Due to differences in usage and equipment, there are three types of puffed foods: one uses corn and potatoes as raw materials, produced by food puffing machinery for snacks; another uses plant protein as raw material, producing textured protein food (vegetable meat) with a puffing machine; the third involves puffing European ceramics, then using beans or potatoes as raw materials for staple food. In addition to the trial production of indirect heating puffing machines, various puffed foods have been prepared using concentrated puffed flour.

Therefore, efforts should be made to improve to meet market demand. On one hand, strengthen the innovation capability of food puffing machinery manufacturers; on the other hand, enhance the brand awareness of enterprises and increase production concentration.