by
Alexandra Londoño Baderschneider, Strategic Business Development Manager,
Bühler AG
How will the future of food look like? How can we contribute to sustainability in the food business? What is the most innovative process technology to implement your business ideas in the most profitable way? These are all questions we will be answering at Bühler’s new state-of-the-art Food Application Centre in Minneapolis, USA.
Consumers are getting more sophisticated and diverse in their food choices.
Today’s trend equation combines several challenges for food processors. Above
all, people are looking for healthy products – those which additional to
nourishing also have some health promoting function.
Allergens have to be considered as well as keeping track on the level of fat, sodium and sugar. Sustainability is also weighing more on consumer’s choice. The food they buy has to come from ethical sources and also have the smallest environmental footprint as possible.
As a consequence, the plant-based market is emerging at very fast pace and foreseen to keep growing in the next decade. In addition, due to globalisation, as consumers we are getting more adventurous in trying new tastes and textures traditional to countries far beyond our own borders.
Considering the latter scenario, being a food producer hasn’t been as challenging as it is today. This is why the new Food Application Centre of Bühler’s is tailored to help customers to test their business ideas and refine them until they are fully ready to be implemented profitably with the most suitable and state of the art process technology.
This new facility adds to the 25 already existent and globally located food application centres – and is a reaffirmation of Bühler’s aim to be at the region for the region. The new Food Application Centre offers a state of the art processing facility to add value to two promising grain alternatives that cater the previous mentioned consumer trends.
On the one hand, the site will showcase Bühler’s innovative Prime Masa Nixtamal process for tortilla- and chips flour production, which enables to save up to 90 percent water, with a lower energy and steam requirement reaching the same finished product taste as in the conventional nixtamalisation process.
Read more HERE.
How will the future of food look like? How can we contribute to sustainability in the food business? What is the most innovative process technology to implement your business ideas in the most profitable way? These are all questions we will be answering at Bühler’s new state-of-the-art Food Application Centre in Minneapolis, USA.
Allergens have to be considered as well as keeping track on the level of fat, sodium and sugar. Sustainability is also weighing more on consumer’s choice. The food they buy has to come from ethical sources and also have the smallest environmental footprint as possible.
As a consequence, the plant-based market is emerging at very fast pace and foreseen to keep growing in the next decade. In addition, due to globalisation, as consumers we are getting more adventurous in trying new tastes and textures traditional to countries far beyond our own borders.
Considering the latter scenario, being a food producer hasn’t been as challenging as it is today. This is why the new Food Application Centre of Bühler’s is tailored to help customers to test their business ideas and refine them until they are fully ready to be implemented profitably with the most suitable and state of the art process technology.
This new facility adds to the 25 already existent and globally located food application centres – and is a reaffirmation of Bühler’s aim to be at the region for the region. The new Food Application Centre offers a state of the art processing facility to add value to two promising grain alternatives that cater the previous mentioned consumer trends.
On the one hand, the site will showcase Bühler’s innovative Prime Masa Nixtamal process for tortilla- and chips flour production, which enables to save up to 90 percent water, with a lower energy and steam requirement reaching the same finished product taste as in the conventional nixtamalisation process.
Read more HERE.
The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine Milling and Grain
which is published by Perendale Publishers Limited.
For additional daily news from milling around the world: global-milling.com
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