Innovation in shapes, textures, and filled snack products is redefining what’s possible in baked snacks. At the same time, manufacturers must deliver these products with greater efficiency, consistency, and flexibility than ever before. This session, presented by Reading Bakery Systems, explores how the latest advances in Low-Pressure Extrusion (LPE) technology enables snack producers to meet these demands, supporting both product innovation and reliable, flexible production at scale. Attendees will gain a practical look at how modern LPE equipment supports a wide range of doughs, fillings, shapes, and flavors, allowing rapid changeovers to meet evolving market demands.

The presentation will highlight how co-extrusion and forming capabilities unlock new product possibilities while delivering consistent piece weights and minimizing product waste. Real-world production examples will illustrate how versatile LPE platforms can improve yield, simplify operations, and support both sustainability and cost-reduction objectives.

Join us to discover how advanced LPE technology can help manufacturers create more innovative products while improving quality, efficiency, and profitability. Leave inspired to shape the next generation of baked snacks that stand out on every shelf.