The technology company specializes in plants and equipment for processing foods, and claims that, worldwide, 60% of all chocolate products and 35% of all breakfast cereals are made using its technologies.
At Interpack, the Swiss family-owned company will be presenting its integrated production solutions: taking raw ingredients, such as grains or nuts, to the finished product, being a bar or biscuit.
The Bühler Networking Days 2017 @ Interpack will also focus on four core themes that currently impact the food processing industry: sustainability, nutrition, food safety and the Internet of Things, and will include presentations and an invitation-only networking dinner.
Cereal bars on the move
According to Thomas Bischof, head of Bühler’s Business Unit Countlines, more people today are forgoing traditional sit down meals to eat on-the-go.
As such, cereal or nut bars are increasing in popularity as a substitute for breakfast, to supplement the daily diet, or as an energy boost, and the segment is seeing big growth.
“While cereal bars dominate the US market, protein bars lead in Europe and nut products tend to be preferred in Asia,” explained Bischof.
However, it was only when Bühler took over the chocolate specialist Hosokawa Bepex in 2015 that it was able to close an important gap in its portfolio, said Bischof.
“Now, we can offer our customers integrated complete solutions for manufacturing countlines, coated items, or cereal and nut bars; no matter the shape or taste,” he said.
Moulding solutions
At Interpack, the CHF 2.45bn ($2.43bn) company will also be showcasing its tailormade solutions for all the important process steps in producing biscuits and cookies: from preparing the dough to moulding, cooling and coating of the product.
Interpack 2017, one of the world’s largest trade fair for processing and packaging equipment, is being held in Düsseldorf, Germany, from May 4-10.