Systems and Methods for Food Product Extrusion

A system for producing food products, comprising:

• an extruder;
• an inner tube through which a first component is extruded;
• an outer tube provided about the inner tube to define a first annular space through which a second component is extruded;
• and
• a collagen head configured to apply a layer of collagen gel over the second component;
• wherein at least one of the inner tube, the outer tube, a first flow rate at which the first component is extruded via the extruder through the inner tube, and a second flow rate at which the second component is extruded via the extruder through the outer tube is configured such that the initial diameter of the first component exiting the inner tube is substantially smaller than a final diameter of the first component, and an initial thickness of the second component exiting the outer tube is substantially greater than a final thickness of the second component
• and wherein the second component comprises a carrier and a plurality of particulate inclusions carried by the carrier, the particulate inclusions sized such that at least some of the plurality of particulate inclusions have a diameter or width less than a thickness of the first annular space and greater than a final thickness of the second component subsequent to extrusion from the outer tube.