Manufacturing Capabilities

Foodiva's operation in İzmir is built around one objective: transforming validated snack concepts into consistent, commercially manufacturable products. Producing an extruded snack requires more than running ingredients through an extruder — formulation, moisture, expansion, drying, finishing, cooling, inspection and packaging must function as one connected system.

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One Connected Manufacturing Process

Production stage	Manufacturing capability	Primary purpose
1Ingredient preparation	Controlled batching and blending	Uniform ingredient and moisture distribution
2Extrusion	Twin-screw extrusion technology	Cook, form, expand and shape the product
3Moisture reduction	Drying and oven-finishing systems	Develop texture and achieve the required moisture level
4Product finishing	Oil and seasoning application	Controlled surface coverage and flavor distribution
5Cooling	Controlled product cooling	Stable handling before packaging
6Inspection	In-process and finished-product controls	Consistency, weight, moisture, metal detection, traceability
7Packaging	Flexible snack-packaging systems	Protect the product through storage and distribution

The exact process sequence and operating conditions depend on the product formulation, shape, finishing method and packaging requirements. Project-specific parameters remain confidential.

Twin-Screw Extrusion Technology

Inside the extruder, ingredients are mixed, cooked, pressurized and formed through a controlled combination of moisture, temperature, mechanical energy and die geometry. Foodiva does not treat extrusion as a single machine setting — every viable formulation requires a defined processing window that produces repeatable texture, shape and expansion.

Process and Quality Control

Consistent manufacturing requires defined checkpoints throughout production, not only an inspection of the finished bag. Raw-material evaluation, moisture-uniformity checks, extrusion monitoring, checkweighing, metal detection, batch traceability and finished-product evaluation identify variation before it becomes a large volume of nonconforming product.

Shapes and Formats

Round and flat chips, squares, rings, triangles, pillows, stars, hearts and customized shapes — depending on formulation behaviour and tooling. Shape is not only a visual decision: it influences expansion, drying, breakage, seasoning coverage and package fill. Before new tooling is approved, Foodiva evaluates whether the geometry is compatible with the formulation, production speed and packaging format.

Flexible Manufacturing with Defined Boundaries

Flexibility does not mean every formulation, volume, shape or packaging format is practical. Minimum order quantities, changeover requirements and lead times depend on each project. A product moves to routine production only after formulation stability, raw-material consistency, breakage, seasoning performance and packaging compatibility are confirmed over longer runs.

Discuss Your Manufacturing Requirements

Share your product type, ingredients, nutritional objectives, shape, packaging format, target market and expected volume. Foodiva will review the project from both a technical and commercial manufacturing perspective.