Wenger Manufacturing, LLC is a global leader in extrusion cooking, serving a variety of markets including human nutrition, pet food, aquatic feeds, and extruded industrial products. For 90 years, Wenger has been at the forefront of innovation in extrusion cooking and drying. In the 1960’s, Wenger led the development of textured vegetable proteins (TVP) which are now the basis for many plant-based
meat alternative products. In the 1980’s Wenger was the first to adapt twin-screw extrusion for food processing. Today, Wenger offers the market’s widest selection of extruder types of sizes, along with high performing preconditioners, horizontal dryers, toasting ovens, coolers, coating/enrobing equipment, and automated controls. The renowned Wenger Technical Center is a 50,000 ft2 (>4000 m2) agrifood laboratory, located in Sabetha, Kansas USA with production scale extrusion cooking and drying systems for researching and testing ideas, developing new products, and learning production techniques. What really sets Wenger apart is extrusion and drying process expertise. From textured proteins, to snacks and ingredients, to high fresh meat content pet foods, to engineered aquatic feeds, the Wenger process team has experience and insight to help customers achieve their product and throughput goals. Wenger is a subsidiary of Marel, a leading global provider of advanced food processing systems.
