The acquisition of Cerex's puffing technology by Bühler marks a significant leap in the production of snacks, cereals, and pet food. This innovative process not only enhances product quality but also boosts efficiency and sustainability. With an expanding global market for ready-to-eat snacks, this move positions Bühler at the forefront of industry innovation.

Empowering Innovation and Efficiency in Food Manufacturing

Pioneering Hydrothermal Processing for Enhanced Product Quality

Hydrothermal processing, which leverages heat and pressure to expand raw materials, is transforming how we produce snacks and cereals. The technology requires specific moisture and starch content levels to achieve optimal results. For instance, grains like rice, corn, wheat, or quinoa undergo a transformation that creates expanded, crunchy textures ideal for morning meals. This method significantly improves digestibility by breaking down starches, making products easier to consume while enhancing their nutritional value.Moreover, hydrothermal processing increases volume and porosity, resulting in lighter and crispier products. These attributes are highly desirable for snacks and cereals, offering consumers a superior eating experience. The enhanced texture not only appeals to taste preferences but also extends shelf life by reducing moisture content, thereby preventing spoilage. The versatility of this technique allows it to be applied across various categories, from breakfast cereals to dairy products, ensuring a wide range of applications.

Boosting Nutritional Value and Consumer Appeal

Puffed products offer several advantages beyond improved texture and shelf life. By increasing volume and reducing weight, these products become lighter and more appealing to health-conscious consumers. The process also enables easy enrichment with vitamins, minerals, and proteins, making them nutritionally robust. In cereal bars, puffed grains add a distinctive crunch and visual appeal, balancing lightness with satisfying texture. When incorporated into dairy products like yogurt and ice cream, puffed grains serve as crunchy toppings or mix-ins, enhancing both the eating experience and nutritional profile.The integration of advanced puffing technology into Bühler’s portfolio underscores its commitment to meeting evolving consumer demands. Younger generations and working populations increasingly seek healthier snack options, driving the demand for plant-based alternatives like puffed oats. The global ready-to-eat snack market is projected to grow at a compound annual growth rate (CAGR) of 9.7% from 2024 to 2031, reflecting the rising popularity of these products. Bühler’s technology aligns perfectly with this trend, offering manufacturers the tools to innovate and cater to diverse consumer preferences.

Driving Efficiency and Sustainability in Production

Bühler’s acquisition of Cerex’s puffing technology not only enhances product quality but also drives operational efficiency. The system achieves maximum yields of over 95%, minimizing waste and ensuring uniform puffing across all grains. Energy consumption is significantly reduced, with the system using 60 kilowatt-hours (kWh) per 100 kilograms (kg) of product compared to 120 kWh for similar systems. This energy efficiency translates to cost savings and a smaller environmental footprint, aligning with growing sustainability initiatives.The technology’s industrial-grade performance adheres to strict food safety regulations, providing manufacturers with peace of mind. Bühler’s upcoming Application & Training Center in Uzwil, Switzerland, will further support customers by enabling them to test new recipes and develop innovative processes. This facility will be instrumental in exploring the potential of ingredients such as pulses, opening up new avenues for product development. By incorporating advanced puffing technology, Bühler reaffirms its dedication to innovation, addressing current market demands and anticipating future trends.

Shaping the Future of Food and Feed Industries

The impact of Bühler’s puffing technology extends beyond snacks and cereals, influencing pet food and feed applications. The ability to create lightweight, nutritious products with enhanced textures opens up possibilities for developing healthier pet food options. The technology can be applied to a broad range of products, including extruded snacks, nuts, seeds, and popcorn, catering to diverse consumer needs.Incorporating this cutting-edge technology into existing production lines offers manufacturers exceptional opportunities for integration and innovation. Christoph Vogel, head of business unit human nutrition at Bühler, emphasizes the company’s readiness to collaborate with customers on integrating this solution into their plants. As the market continues to evolve, Bühler’s commitment to innovation ensures it remains a leader in delivering advanced solutions that meet the dynamic demands of the food and feed industries.