Our platform for the food industry is built on three key pillars.
Our extrusion platform combines fundamental research, innovation and operational excellence. We work on this in an integrated, collaborative manner. It is a flexible and open environment. We partner with our customers in a modular way. Some projects may only need anchoring in research, others may need co-working for innovation, and still others may use all modules to develop their own capabilities. These three core modules from a single source multiply the resulting benefits for our partners.
Hover and click on each core module to learn more.
Ready to innovate? Get in touch – let’s build your tailored solution.
From research to reality.
The first product born from our extrusion platform is Flow-Textured Plants (FTP) — a single-ingredient food made from 100% non-GMO soy flour, with nothing added or removed.
FTP demonstrates what’s possible when advanced extrusion technology meets a deep understanding of food design. It delivers natural structure, strong flavor absorption, and process stability — bringing together what chefs, producers, and consumers value most: authenticity and versatility.
“After years of experience in R&D and business, we know that a multidimensional extrusion platform is key to driving disruptive innovation from concept to operational excellence, in particular for sustainable food production and outstanding food – this is what nexnoa stands for.”
PD Dr.-Ing. M. Azad Emin
Additional expertise through beneficial collaboration.
Our cooperations and continuous exchange with academic institutions such as KIT ensure that we stay at the cutting edge of science. This gives us ready-to-implement fundamental knowledge for the extrusion projects with our partners.
In addition, we have access to the comprehensive state-of-the-art extruders and equipment of Coperion. We benefit from full technical support from this partnership and can run trials with high-end extruders of any size and at any time.
Extrusion, the black box – we shine a light on it.
The mechanisms that take place in a food extruder are very complex. At the moment, one of the areas we are working on is the development of meat analogues based on plant proteins such as wheat, soy and pea proteins. Another key area of our work is the functionalisation of alternative proteins – where proteins are given new or improved properties, e.g. better solubility and thus digestibility, or optimised texture properties, e.g. better solubility, digestibility, or improved texture properties.
We do also work on the modification of the technofunctional properties of the food by-products, such as apple and carrot pomaces or potato pulps. As a result these valuable food fractions are re-introduced to the food supply-chain. We use them in their entirety (zero waste), integrating their valuable fibre and bioactive components into sustainable food products in form of a bakery goods, smoothies, or even sausages with improved texture. We will be happy to show you how it works.
We are driven by the world’s food needs!
Food is no longer a private concern; it is essential to entire economies and even to national security. Today more than ever, technology is playing a central role on the food production. Key strategies for sustainable food production include shifting human protein consumption from inefficient animal feedstocks to sustainable plant-based raw materials and upcycling today’s underutilized side streams of plant-based food processing and the processing of raw materials as a whole. The fundamental prerequisite for this is the development of technologies that accelerate and drive the industry’s transformation towards more sustainable and healthier foods that combine taste and tradition. Among others, extrusion, which until today has only been partially understood, is the key food technology driving the progress in this right direction.
Our company will help lead the food industry on this path of change. In addition to technical excellence in research and engineering, many years of experience in key areas, a sense of reality and closeness to the market, as well as the spirit of innovation shall be the factors behind our achievements. In an international team of experts, we realize innovative ideas from concept to market launch in close connection with academic research institutions, raw material producers, extruder manufacturers and food producers. Our hub does not stop at isolated solutions, but offers customers the holistic solution for dynamic, efficient and collaborative extrusion projects – without interface losses, liability risks or time delays.
In other words: excellence in extrusion.
