Bühler acquires puffing technology from CEREX to expand offerings in food, snack production

SWITZERLAND – Swiss technology company Bühler has announced its acquisition of puffing technology from CEREX, a Swiss manufacturer specializing in equipment for food, feed, and non-food applications. 

The acquisition, aimed at enhancing Bühler’s portfolio in food, pet food, and feed sectors, denotes growing demand for healthier, innovative products in the global market.

Broad spectrum of applications

The versatile puffing technology is designed for a range of applications, including snacks, breakfast cereals, confectionery, bakery items, and dairy products. 

According to Christoph Vogel, Head of Business Unit Human Nutrition at Bühler, the technology opens new possibilities in recipe development and product innovation. 

“The puffing process is a game-changer in cereal and snack production, offering a variety of recipe options, including coatings and fillers across many product categories,” Vogel said.

Puffing uses a hydrothermal process involving heat and pressure to expand raw materials like grains, which must contain specific levels of water, starch, protein, and fat. 

The process improves digestibility, reduces moisture content, extends shelf life, and allows products to be enriched with nutrients such as vitamins and minerals.

Market trends driving demand

The acquisition comes as global demand for ready-to-eat snacks continues to rise, particularly among working adults and younger consumers. 

According to industry reports, the ready-to-eat snack market is expected to grow at a compound annual growth rate (CAGR) of 9.7% between 2024 and 2031. 

Puffing technology is well-positioned to meet these trends, enabling manufacturers to produce lighter, crispier, and nutrient-rich snacks and cereals.

In breakfast cereals, puffed grains like rice, corn, and quinoa create expanded textures ideal for morning meals. 

Cereal bars benefit from the visual appeal and crunch of puffed grains, which can be mixed with chocolate or layered on top for a balanced texture. 

Even dairy products, such as yogurt and ice cream, can feature puffed grains like quinoa and buckwheat as toppings, enhancing both texture and nutritional value.

Enhancing efficiency amid rising costs

The integration of CEREX’s puffing technology also addresses economic and environmental challenges in the food production sector. 

Rising cocoa prices, for instance, have pushed manufacturers to seek cost-efficient solutions. Puffing technology increases product volume and weight, reduces sugar content, and lowers production costs.

Bühler’s system operates with high energy efficiency, consuming 60 kilowatt-hours (kWh) per 100 kilograms of product, compared to 120 kWh in similar systems. The technology also achieves maximum grain yields of over 95%, minimizing waste while ensuring consistent quality.

Strengthening Bühler’s innovation capabilities

To support the adoption of its new puffing technology, Bühler plans to open an Application & Training Center in April 2025 at its headquarters in Uzwil, Switzerland. 

The facility will provide customers with the opportunity to test new recipes using ingredients like pulses and refine their processes.

“This acquisition reinforces our commitment to innovation by addressing current market demands and preparing for future consumer trends,” said Vogel.

While Bühler will focus on puffing technology for food, feed, and pet food, CEREX will retain exclusive rights to use the technology in non-food and non-feed applications.