Bühler acquires puffing technology from CEREX

SWITZERLAND – Bühler is acquiring innovative puffing technology from CEREX, a Swiss machinery manufacturer, for applications in the food, pet food, and feed industries. 

Initially developed by CEREX, this technology broadens Bühler’s capabilities, enabling the company to meet the rising demand for healthier and more varied food products. 

The versatile process supports the production of items such as snacks, breakfast cereals, bakery goods, confectionery, and dairy products.

The puffing process uses heat and pressure to expand raw materials, requiring water content between 10–14% and starch levels of 65–75%. 

The result is lighter, crispier products with increased volume and porosity. 

These features are particularly beneficial for snacks and cereals, enhancing their appeal and improving shelf life by reducing moisture content. 

The process also breaks down starches for better digestibility and allows for nutritional enrichment with vitamins, minerals, or proteins.

Christoph Vogel, Head of the Human Nutrition Business Unit at Bühler, said the technology offers extensive recipe possibilities across different food categories. 

“It allows us to cater to changing consumer preferences while driving innovation in product development,” he added.

Consumer interest in snacks like puffed oats, cereal bars, and plant-based alternatives has surged, particularly among younger generations and working individuals. 

According to market forecasts, the global ready-to-eat snack sector is expected to grow at an annual rate of 9.7% from 2024 to 2031. 

Bühler’s acquisition of CEREX technology positions it to help manufacturers adapt to these trends.

The technology provides production efficiencies by reducing energy consumption and material waste. 

Bühler reports that the system achieves over 95% yield while using approximately 60 kilowatt-hours (kWh) per 100 kilograms of product, compared to the 120 kWh required by similar systems. 

It also supports cost savings by increasing product volume and weight, potentially reducing sugar usage amid rising raw material costs.

To support customers, Bühler plans to open an Application and Training Center in Uzwil, Switzerland, in April 2025.

The facility will enable manufacturers to test recipes and develop processes using the puffing technology. 

Vogel highlighted that the acquisition aligns with Bühler’s focus on addressing current market demands and exploring future opportunities.

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