Improved processes for the production of engineered feed or food ingredients by extrusion comprise the steps of directing a dry fraction and a byproduct slurry fraction in serial order through a preconditioner and twin-screw extruder in order to create a wet extrudate, which is thereafter dried. The dry fraction is selected from sources of plant-derived starch and/or protein, sources of animal-derived functional proteins, and mixtures thereof. The slurry fraction comprises aqueous byproduct slurries from meat, dairy, vegetable, and fruit processing. The extrusion processes yield high-quality ingredients without the need for conventional rendering.
