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- Food Breakfast cereal, pasta, snack, breading, textured vegetable protein extruders and dryers
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Latest news
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@WengerMFG · Nov 13
Did you know that Wenger’s research into texturized vegetable proteins began back in the 1970s, long before plant-based meat became the trend we are seeing today? Brian Plattner shares about our decades of research in this interview with GFI. https://t.co/gOtlimk1Nq
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@WengerMFG · Oct 08
A few photos from last week's excellent seminar on Food Extrusion: Cereals, Protein, and Other Ingredients at @TeesResearch. If you missed out on this seminar, follow @WengerMFG for announcements of upcoming opportunities to learn from industry experts! #Wenger #Extrusion
