How Do You Process Rice Bran?
January 18, 2018
In October, Belen Cisneros, Sales Manager in South America, wrote a blog explaining the benefits and effects of extruding rice bran, which is a by-product of the rice…
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Maintain Ingredient Consistency & Optimize Your ExPress® Process with the Portable Ingredient Analyzer (PIA) NIR
January 11, 2018
Our Portable Ingredient Analyzer (PIA) tool uses NIR technology to provide on-the-spot quick analysis of soy products. Additionally, units can be calibrated to add other grains. Our inventoried…
How does a cleaner work?
January 10, 2018
In a previous blog, we discussed the topic of how a destoner works. In this blog, we touch on why it is important to prepare materials prior to…
How Does a Destoner Work?
January 4, 2018
We often emphasize the importance of properly cleaning your incoming material in order to produce the highest-quality meal. As the old adage goes “garbage in, garbage out.” The…
Evaluating Ingredients – Energy for Dairy Cows (TDN vs. NEL) Part 6
December 28, 2017
In other parts of this blog series, energy has been an important topic. From discussing how dietary fiber and fat levels affect energy in poultry diets, as well…
How Will You Innovate to Feed the World? – Investing in Nutrition Part II
December 21, 2017
Improving nutrition of children and women will help your economy grow. This means you need to invest in systems infrastructure, health services, nutrition education that reaches everyone, including…
How will you innovate to feed the world? – Investing in Nutrition Part I
December 14, 2017
Coincidentally, I spent World Children’s Day (November 20th) reading the Global Nutrition Report. The report discusses the Sustainable Development Goal (SDG) target 2.2 which aims to end all…
Utilization of Soy to Produce By-Pass Fat for Dairy Cattle
December 7, 2017
We often discuss the dairy industry and how we fit into helping it. For example, here are topics we have focused on in the Insta-Pro blog: Importance of…
Evaluating Ingredients – Soy Oligosaccharides in Swine Part 5
November 30, 2017
This is the fifth blog I’ve written as part of the evaluating ingredients series which provides tips for evaluating the relative value of ingredients. This series gives knowledge…
What resources have you overlooked? – Testing New Ingredients in R&D Part II
November 22, 2017
At Insta-Pro, some of the more interesting products that we have extruded are; turkey and broiler mortalities, by-products from slaughter facilities, radiator stop leak, ground mink carcasses, centrifuged eggshell, ground fish parts, municipal…
What resources have you overlooked? – Testing New Ingredients in R&D Part I
November 16, 2017
In my 27 years of working with Insta-Pro and its unique high shear dry extrusion technology, I have been witness to some rather interesting projects. The majority of them…
Stabilized Rice Bran: Economical and Nutritional Ingredient for Poultry and Swine Diets
November 9, 2017
As mentioned in our previous blog on rice bran, rice is cultivated in every continent of the world except Antarctica. In total, there are more than 100 countries…
Optimizing Your Corn Extrusion Process
November 2, 2017
Driven by customer demand, Insta-Pro has developed a processing solution for corn extrusion. Our customers are excited for this as gelatinized corn has been shown to improve efficiency…
By Products – Stabilized Rice Bran
October 26, 2017
In previous blogs, we have discussed how our process for stabilizing rice bran is effective and efficient for feeding livestock and other applications, including food. When considering the…
Evaluating Ingredients – Pelleting vs. Mash in Poultry Diets Part 4
October 19, 2017
In part 4 of the How to Evaluate Ingredients series, I’m switching back to poultry. Parts 1 and 2, focused on poultry and how changes in the levels…
Adding Value by Processing Locally Grown Ingredients
October 12, 2017
I recently visited Sri Lanka to participate in Lanka Livestock, a regional agricultural trade show. Our booth attracted numerous new prospects interested in extrusion technologies as well as…
Evaluating Ingredients – Protein in the Rumen and Small Intestine Part 3
September 28, 2017
For part 3 of how to evaluate ingredients, I’m switching over to ruminants. In parts 1 and 2, I focused on poultry and how changes in the levels…
Evaluating Ingredients – Effect of Dietary Fat Content in Poultry Part 2
September 21, 2017
In part 1, I discussed the effect of dietary crude fiber level, or the amount of indigestible carbohydrates, on metabolizable energy content of a broiler diet. As the…