Bühler is the global leader in process technology solutions for grains and food and for technical materials. The technology solutions cover plants, equipment, process technology, automation and services across the value chain.
Competences & Capabilities
For cereal (wheat, rice, maize, etc.) processing the technology capabilities reach from ship unloading and logistics infrastructure to grain storage, advanced grain sorting, milling, flaking and solutions for further processing into pasta, noodles, breakfast cereals, bread, cereal bars, pet food, animal feed. Likewise, cocoa, nuts, chocolate & confectionery technology cover the entire processing chain from bean to bar.Bühler also provides technology for pulses, oilseeds, sorghum, quinoa, soy and protein-rich foods. The advanced materials solutions comprise different grinding and mixing solutions, and thin film depositions technologies for advanced packaging solutions.
Partner in the following EIT Food projects
Tasty Texture: Tailored fibre/protein-rich vegetarian Health Power food & novel extrusion technology platform
Plant-based foods are growing beyond vegan and vegetarians due to the emerging segment of the flexitarians, who seek to reduce animal protein consumption in their daily diet. Most product developments focus on meat or milk analogues.
Low-Energy Electron Beam (LEEB) to inactivate viruses and microorganisms on heat sensitive raw materials without affecting quality
Fruits, berries, vegetables, grains, herbs and spices are promoted as healthy foods that are consumed fresh or as part, for example snack bars, breakfast cereals or ready-to-eat meals.
Partnering with the world-leading corporates & research institutions in the agrifood space
EIT Food’s Professional Development Framework aims to provide a key resource for the food sector by creating an integrated approach to develop a skilled, innovative workforce.
Rice is a primary carbohydrate staple but is high in carcinogen inorganic arsenic (Asi) & soluble starch
SuReBar: Integrating innovative sugar and fibre technologies to produce clean label sugar reduced products, demonstrated through cereal bars
Sugar reduction in foods remains challenging; it is not only the sweetness of sugar but also the physical properties and cost that have to be matched.