The global cultivation and trade of soybeans is primarily valued for their high protein and oil content. Over time, soy usage shifted from feeding ruminants to non-ruminant animals, especially poultry and swine, due to advancements in processing techniques. Extrusion cooking utilizes heat, shear, and pressure in a continuous process, resulting in improved digestibility and access to oil in soybeans. Followed by mechanical oil pressing employs pressure to extract additional oil from soybeans. This is the ExPress® process, which produces soybean meal with desirable oil levels. ExPress® processing has been shown to enhance nutrient availability, protein digestibility, and overall animal growth performance.