Cleaning-in-Place: Dairy, Food and Beverage Operations, 3rd Edition Researchers at Cornell University’s Institute of Food Science have engineered a new extrusion process for puffed rice they say significantly increases levels of protein and other nutrients compared to traditional steam extrusion. The new method, which utilizes supercritical CO2 in the extrusion process, could be used to create more nutritious snacks and cereals for school lunch programs and other food-insecure populations. Steam extrusion, the norm in commercial puffed rice, has the disadvantage of exposing the ma...