Page 16 - Vol.39-No.9 issue

FOOD PROCESSING

BÜHLER’S FLAVOR CREATION CENTER IS

OPERATING AT FULL POWER FOR CUSTOMERS

The Flavor Creation Center, which is part “The Flavor Creation Center is the per- recipes, try new processes, test di!erent
of Bühler’s recently expanded food innova- fect place to process cocoa beans to cocoa machine settings and configurations, com-
tion hub in Uzwil, Switzerland, is now func- mass, cocoa powder, and butter; to roast pare di!erent technologies, and analyze
tioning at full speed. The center combines co!ee to perfect flavor; and to process the influence of raw materials on finished
Bühler’s proven expertise in roasting and nuts to pastes,” says Skeljzen Nesimi, Head products.
grinding cocoa and co!ee beans and pro- of Product Management and MarCom, “We also help our customers in buying
cessing malt and nuts to create innovative Chocolate and Co!ee at Bühler. The pro- processes, so that they can easily find out
flavors and future-fit products. With cut- cessing, roasting, and grinding of cocoa which type of solution can deliver defined
ting-edge infrastructure and an integrated beans, nuts, and co!ee is now combined results considering their techniques and
network of Application & Training Centers, in one location to create innovative flavors processes, and match their flavor expec-
customers can develop new recipes and and high-quality products. The technolog- tations and product requirements,” adds
test new processes under one roof. ical solutions available for cocoa include Nesimi. “Sustainability and quality are key
The Flavor Creation Center, which has cleaning, de-shelling, alkalizing, and roast- issues for them; for instance, they want to
been processing co!ee since 2013 and ing (batch and continuous roasting), and know whether they can roast a product at
cocoa and nuts since 2022, has been result in high-quality cocoa mass, cocoa a lower temperature or shorter time and
upgraded and refurbished, and is now up butter, and cocoa powder. improve e#ciency, but still get the same
and running as part of Bühler’s innovation For co!ee processing, customers have quality. We support their buying decision.”
hub in Uzwil, Switzerland. The opening of access to diverse roasting technologies More recently, start-ups and some es-
four Application & Training Centers (ATCs) such as tangential roasters and drum roast- tablished producers are rethinking conven-
– Flavor Creation Center, Food Creation ers. These solutions support their search tional products and experimenting with
Center, Protein Application Center, and En- for the best flavor profile, processing time, alternative raw materials, such as barley,
ergy Recovery Center – complementing and color. Attuned to healthy food trends, carob, oats, to create bean-free chocolate
the existing ATCs, such as the Extrusion the Flavor Creation Center also o!ers a new and co!ee. Bühler supports these compa-
Application Center, is a milestone in Bühler’s grinding technology, the Pulsar mill, which nies not only in finding the right process and
journey to support customers and partners has been designed to grind nuts and seeds equipment, but also in developing recipes.
to create a more sustainable food system. into smooth and tasty pastes. “By combining our know-how and infra-
The center showcases Bühler’s proven Innovation playground structure with the scientific knowledge of
expertise in product innovation, tech- In fact, product innovation is a funda- our academia partners, we can support
nology and process validation, process mental part of the center and di!erent our customers in achieving tangible results,
optimization, and training and education. roasting technologies can be applied to accelerating changes, and designing the
In partnership with the other Application assess the influences on flavor, taste, and future of food,” says Skeljzen Nesimi.
and Training Centers, customers have the physical characteristics. “Customers can Accelerating synergies
unique opportunity to consider new and try new flavor, roasting, or new grinding
di!erent technologies along the value chain profiles for their products,” says Skeljzen The collaboration with the other Appli-
to find the best possible solution for their Nesimi. With a cutting-edge infrastruc- cation & Training Centers in Uzwil provides
application, from the raw material to the ture available, customers can develop new extended finished-product value streams.
finished product. The Flavor Creation Center collaborates
with the Chocolate Application Center to
produce chocolate mass from cocoa, and
spreads from nut pastes. It works with the
Food Creation Center team to produce ce-
real bars and chocolate bars. At the Energy
Recovery Center cocoa shells are used to
produce energy. Training and education is
another highlight of the application center
as up to October 2023 more than 4,000
customers (be it beginners or experienced
professionals) had participated in a wide
range of training courses about raw ma-
terials, setup of equipment, technologies,
and services.

14 Vol. 39 No. 9
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