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Givaudan and Bühler unveil Protein Innovation Centre
The new Protein Innovation Centre in Singapore will welcome start-ups and university researchers from across the region to develop plant-based food solutions.
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New initiative launched to encourage food and nutrition research
Backed by Nestlé, Bühler and Givaudan, it will include a Fellowship program to promote young scientists.
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Food tech company Bühler makes ‘breakthrough’ against toxic grain
A partnership between Microsoft and Bühler has produced technology that stands to make a real difference to food safety and security worldwide.
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Optical sorting technology sows the seeds of success for Spanish olive processor
24 March 2017 | By New Food
Technology from The Bühler Group now allows for the possibility of transforming a by-product of the pitted olive and olive oil industry into a new, natural, “super” ingredient...
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Bühler acquires chocolate specialist Hosokawa Bepex
12 October 2015 | By Victoria White
With the Hosokawa Bepex acquisition, Bühler can now offer its customers total plant solutions for making chocolate countlines, enrobed articles and cereal bars...
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Renewed strategic focus extends Bühler’s rice processing presence in South East Asia
19 May 2015 | By The Bühler Group
Capitalising on increasing demand for rice in South East Asia, Bühler has reaffirmed its position as the first choice technology partner for rice processing..
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Chocolate Processing supplement 2014
In this Chocolate Processing supplement we take a look at Chocolate conching and the caramel taste of milk chocolates, plus the use of aeration to create smooth, light chocolate...
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Westfro expands capacity and ensures quality with investment in Bühler’s SORTEX sorting solutions
1 July 2014 | By The Bühler Group
SORTEX optical sorting technology supports quality and growth in frozen vegetable production for Westfro in Belgium...
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Bühler takes a giant leap forward in intelligent optical sorting for rice with the all-new SORTEX S UltraVision™
3 June 2014 | By Bühler
Bühler’s flagship rice sorter features individual defect detection technology, enabling processors to adjust the sensivity of each defect, individually and in parallel...
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15th Anniversary Supplement
8 November 2012 | By Albert Zwijgers / Lilia Ahrné / Petra Wissenburg / Supriya Varma
This free to view 15th Anniversary Supplement is sponsored by
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Progress on coffee roasting: A process control tool for a consisten roast degree – roast after roast
4 July 2012 | By Chahan Yeretzian, Flurin Wieland & Alexia N. Gloess, Zurich University of Applied Science, Institute of Chemistry and Biological Chemistry and Marco Keller, Andreas Wetzel & Stefan Schenker, Bühler AG
A real-time automated process control tool for coffee roasting was developed to consistently and accurately achieve a targeted roast degree. It is based on timeresolved on-line monitoring of volatile organic compounds (VOC) in the off-gas of a drum roaster, using Proton-Transfer-Reaction Time-of-Flight Mass-Spectrometry (PTR-TOF-MS). These experiments provide a detailed, real-time…
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Pasteurisation: Oilseeds, nuts and almonds
22 February 2010 | By Jürgen Fischer, Member of the Executive Board, Bühler Barth AG
Agronomic foods are often naturally contaminated with harmless and pathogenic microorganisms. In most cases, agronomic goods are freshly processed, or appropriately processed to preserve and increase shelf stability. Common preservation techniques include heat pasteurisation or sterilisation, irradiation, disinfestations with gaseous substances etc. In particular, the two latter techniques are rarely…
