Miller Magazine Issue: 118 October 2019

76 MILLER / OCTOBER 2019 How will the future of food look like? How can we contribute to sustainability in the food business? What is the most innovative process technology to implement your business ideas in the most profitable way? These are all questions we will be answering at Bühler’s new state of the art Food Application Center in Minnapolis (US). Concentrating expertise in pulses and maize at the new Bühler Food Application Center Alexandra Londoño Baderschneider Strategic Business Development Manager Bühler AG Consumers are getting more sophisticated and diverse in their food choices. Today’s trend equation combines several challenges for food processors. Above all people are looking for healthy products – those which additional to nourishing also have some health promoting function. Allergens have to be considered as well as keeping track on the level of fat, sodi- um and sugar. Sustainability is also weighing more on consumer’s choice. The food they buy has to come from ethical sources and also have the smallest environmental footprint as possible. As a consequence, the plant-based market is emerging at very fast pace and fore- seen to keep growing in the next decade. In addition, due to globalization, as consumers we are getting more adventurous in trying new tastes and textures traditional to countries far beyond our own boarders. Considering the latter scenario, being a food producer hasn’t been as challenging as it is today. This is why the new Food Application Center of Bühler is tailored to help customers to test their business ideas and refine them until they are fully ready to be implemented profitably with the most suitable and state of the art process technology. This new facility