Miller Magazine Issue: 127 July 2020

23 NEWS MILLER / JULY 2020 ability to safely and sustainably nourish our populati- on.” To rise to these challenges, Scheiber expects great solutions to be developed with Bühler’s customers, “as it is here that we can marry the highly entrepreneurial American spirit with the best of our Swiss heritage as a high quality solution provider for world-class products. This event allows us to stay in close contact and enables companies to learn best prac- tice from one another.” At the one-week-long Büh- ler GO!2020, nearly 50 spea- kers from the food-processing industries gave expert insigh- ts, best practices, and inspi- ration for its 500 attendees hailing from 17 countries. Not only does the virtual event eli- minate travelling time, Bühler estimates that GO!2020 saved around 400 tons of greenhou- se gas emissions compared to a physical event, equivalent to the compensation output of 16,000 trees. RESILIENCE AND COLLABORATION “We want to show our customers that they can rely on us even in times of crisis, be it for new product de- velopments, for servicing their solutions, or when di- gitalizing their plants for the new normal we are now learning to live in,” says Scheiber. Bühler GO!2020 highlights the topics of resilience and collaborative innovation. The company has gone digital to support customers in their endeavors. With digital capabilities underpinning a service portfolio increasing yield and capacity, ensuring consistent product quality, providing remote support and reducing unplanned downtime, waste, and energy consumption, Bühler can support its customers efforts to deliver the strong demand they experience today while secu- ring their operational results. In short, Bühler’s digital plat- forms, myBühler and Bühler Insights, will support business resilience by enabling phy- sical assets to consistently deliver highest performance. “Our portfolio of digital ser- vices has increased our capa- bility to support our custo- mers through good and bad times and underpin industry resilience. It is only through collaboration that we, as an industry, can create the nee- ded solutions to mitigate the climate crisis,” says Ian Roberts, CTO at Bühler. Bühler aims to reduce waste, energy, and water consumption in its customers’ value chains by 50% by 2025. BUHLER OPENS NEW FOOD APPLICATION CENTER The Food Application Center (FAC) will be the new Bühler stronghold in developing economically viable and Andy Sharpe CEO Bühler North America Stefan Scheiber CEO at Bühler Group Inside view of the new Food Application Center. It was created to develop new food solutions such as flours, snacks, pasta, cereals and a myriad of extruded products, including plant-based meat analogues.