the bÜhler networking days

Buhler and Bosch Connected Devices and Solutions, two experts in the areas of the Internet of Things and food process technology, are joining forces. The companies have

decided to expand their research and development partnership. Contractual proceedings to form a commercial partnership were completed on August 22, 2016 at the occasion of the Buhler Networking Days.

The cooperation provides great opportunities to leverage Bosch know-how in electronics, sensor technology and software for the food processing industry. The two companies successfully cooperated in a two-year research project to integrate cutting-edge Bosch micro-electro-mechanical systems sensors into food production technology.

The results are very promising: Individual rolls in rotating machines can now be equipped with wireless sensors to measure in real time temperature and vibration during the production process. This allows monitoring and optimization of the end product through better alignment of the rolls. Operators also benefit from predictive maintenance services, reducing down-time and operating costs. First applications from this intensified cooperation will be launched in 2017.

“Following our successful R&D partnership, we are pleased to take the next step to form a commercial partnership. We are excited to utilise this partnership to create process solutions and services that improve yield and performance at reduced operating costs for our customers,” stated Johannes Wick, CEO Grains & Food at Buhler.

Thorsten Muller, CEO of Bosch Connected Devices and Solutions says, “We are not only optimizing our own worldwide manufacturing base, we are also actively seeking to work with partners like Buhler to build a value creation network beyond company boundaries and turn Industry 4.0 into reality.”

How to feed nine billion people healthily and sustainabily? Buhler addressed this challenge, together with key customers, scientists and partners at its first

Networking Days in late August in Uzwil, Switzerland.“We take the responsibility of the food and feed industry

for a sustainable world very seriously. It is time to step up and make a difference,” says Stefan Scheiber, CEO of Buhler Group.

Around 65 percent of global water consumption and 25 percent of all energy use is related to food and feed production. The world population is still growing and more than 30 percent of all food is wasted.

Developed countries suffer from obesity while an estimated 840 million people suffer hunger.

Feeding over nine billion by 2050 healthily and sustainably poses a huge challenge for the agricultural systems and the entire food industry.

Furthermore, even today’s production of animal protein is not sustainable. Only 40 percent of vegetable proteins land on our plates, with the rest ending up in the stomachs of livestock or as food waste. Despite all efforts and political climate agreements, no turnaround to a sustainable economic set-up and grain value chain has been achieved so far.

“It’s time now that the private industry steps up and makes a difference,” says Mr Scheiber.

Buhler has made the commitment to address this challenge globally, with its key customers and partners at its newly established ‘Buhler Networking Days’, where around 750 leaders from industry and science are discussing megatrends that are shaping the grain-processing industry: nutritional trends, sustainability, food and feed safety, and the Internet of Things (IoT).

THE BÜHLER NETWORKING DAYS

Johannes Wick, CEO Grains & Food, Buhler Group Stefan Scheiber, CEO of the Buhler Group

750 millers who provide food to 4 billion people daily met in Uzwil, Switzerland, to assess their industry's future direction

THE B

ÜHLE

R NET

WORK

ING D

AYS

58 | September 2016 - Milling and Grain

F


Can we feed nine billion people sustainably in 2050 - that is the question? If I look at the audience we have here, it is hard to imagine a better group of people to discuss this with.

In fact, we have been looking at how many lives we touch across the whole grain value chain together,

and I think it’s possible, that in this room, we touch the food for four billion people a day with our products and services. This is absolutely staggering.

It is a remarkable achievement but it comes with a burden. Almost a quarter of the greenhouse gases emitted are associated

with agriculture. Almost 70 percent of the world’s water usage is through agriculture. One-third of the world’s energy goes into food production.

But, one-third of the food is lost or wasted: so one-third of one-third of the world’s energy is utilised to produce waste. And one-third of 70 percent of the world’s water is utilised to produce waste.

We must solve a massive efficiency problem across the value chain if we are to become sustainable.

Nine out of 10 of the world’s warmest years have been in this century. So we are not on a good track. And that comes back to this food waste problem. The FAO has identified ‘food waste,’ if it were a country, as the third biggest contributor to greenhouse gases after the industrial power houses of China and the USA.

HungerAt the same time as we waste food, over 800 million people go

to bed hungry and 159 million people are stunted. Stunting relates to diet. It relates to the first 1000 days of life,

from conception to two-years-of-age. If you have inadequate nutrition, your mental development is stunted, your physical development is stunted and you have immune deficiencies.

And you do not recover; it is not reversible. There is nothing you can do about it. You are condemned for life, from your first 1000 days.

On the other side is an unpleasant fact that 2.8 percent of global GDP is spent treating deceases directly related to obesity, such as the early onset of Type II diabetes, cardiovascular disease and all of associated ailments.

At the same time as GDP grows we have increased demand for protein, and an estimated protein gap by 2050 of 265 million tonnes.

This is a vast amount, when arable land is decreasing, soil erosion is an issue and we have major inefficiencies in conversion rates for protein from our livestock.

Currently, there are 50,000 deaths per year result from antibiotic resistant bacterial infections - just in Europe and the USA. We heard here today that this will be a bigger threat to the health of mankind than cancer.

Evidence suggests that two-thirds of the antibiotics that are produced worldwide go into animal feed, and these include antibiotics such as the very common penicillin, which has been identified as critical for human health and safety.

And the other part of this problem is that the antibiotic pipeline

THE BÜHLER NETWORKING DAYSCAN WE FEED 9 BILLION PEOPLE SUSTAINABLY BY 2050?

by Ian Roberts, Chief Technical Officer at Buhler Group in Uzwil, Switzerland

(ABRIDGED)PRES

ENTA

TION

THE B

ÜHLE

R NET

WORK

ING D

AYS


F

is drying up. We only have had two new antibiotic species created or discovered since the 1990s.

It is inevitiable that the human population will reach nine billion somewhere around 2050, whether it will get to 11 billion is a moot point, and it whether reaches this in 2045, 2050 or 2050 is irrelevant. We have to prepare a food system that enables us to feed nine billion people; and to do it sustainably.

Business responsibilityWe cannot rely on politicians. We cannot rely only on academic

experts advising politicians, nor on the great forums such as the Cop 21 which are very important. They are clearly not solving the CO2 problem.

We have a business responsibility, and it is great one. GDP will grow 40 percent between 2010-20, which means our markets will grow. Over 24 percent of the world population is middle-class, which means that people will continue to value processed food, they will want new products. And this is good for business.

However, inequality has been growing since 1980. The gap of what the top one percent owns when compared to the rest of the population closed up to 1980 but it has now broadened and it gets wider and wider. The 80 richest people on earth have the same wealth as the three and a half billion poorest.

This drives frustration because in an age of social media, there is nowhere to hide between the ‘haves’ and the ‘have-nots.’ The wealth gap is visible at all times and news spreads like wildfire with communications reaching all places. This does not only lead to frustration, it leads to conflict and we have seen this first-hand around the world in recent years.

We currently have 65 million people forcibly misplaced by war, genuine refugees; the highest number since the Second World War.

We have to drive equitable growth and it has to be in the hands of business to create employment and wealth. This is why we believe that it is as an industry that we have to step up to the challenge. We have to be clear that we are developing sustainable businesses by leading for future generations.

This is not about ignoring profit, nor about ignoring business success. A resilient value chain is one where people can create wealth along that chain in the absence of subsidies and with a fair price of resources.

And it is a business imperative.

Milling and Grain - September 2016 | 61

F

July 2015 | 63

F

www.entil.com.tr

MAG1507.indd 63 24/06/2015 12:50

We believe that the four themes of our Networking Days 2016 are important if we are to bring impact as an industry: To talk about nutrition; about food safety; about the impact on sustainability and about the incredible opportunity we see in the disruptive power of ‘the internet of.

The alternativesIf we go back to the protein challenge, what are the alternatives

to meat? Pulses are a fantastic sustainable option, not to replace meat, but

to close the gap. We could make vegetable protein steaks. We all love meat, and everyone enjoys eating meat as it has a

wonderful flavour and is a great experience. It is important in our lives. The experience of dining is critical for family and friendship.

Insects are a fantastically sustainable resource, they consume organic waste turning it into protein and that protein is valuable and can be used it for poultry, for aquafeed and for human food. Legislation is coming.

Algae brings huge opportunity. This is one of the reasons why we partner so closely with academic institutes.

Food safety Reduce risk, cleaning efficiency, reducing the cost of cleaning.

If you think about it, a lot of time is lost when a line is not producing because we are cleaning. What we should be able to do is clean efficiently by design and by intention, to ensure we are utilising lines to produce.

In the mid term we must develop technologies for non-thermal kill steps that do not damage nutrition.

If we understand the role of bacteria we can be selective. Instead of killing everything, we can just kill the pathogens, and then reinforce the other bacteria that are beneficial.

There is clearly opportunity in this space,

Can we eliminate mycotoxins early in the value chain? This would have a nutritional benefit, a food security benefit

and clearly stop us from processing things that we are going to throw away.

The digital ageThe big opportunity comes from the digital age, if you look

at all of these amazing companies that we have seen disrupting industries in the last few years such as Uber, which now transports more people on earth than anyone else but without owning a car. What this and other companies have done is they have used the digital age to utterly disrupt a value chain.

What is the opportunity we have if we work together to disrupt the food value chain to bring about greater efficiencies?

I think it is very important that we look at the low-cost sensors now available on a massive scale, at data storage that has gone down in price, at cloud solutions with massive connectivity and at today’s massive processing power.

We are beginning to bring solutions into the space, be it smart sensors in rotating parts like rolls, be it in the form of product quality controls such as particle size distribution or be it remote access or a complete digital interface which allows customers to work in the digital world effectively and efficiently.

I have three nice examples in the areas of industrial internet; Drones, 3D printing and robots.

What is the beauty of drones? You can fly these inside machinery and you can inspect things in places you would never want to send a person. They can do crop analytics using hydrospectral cameras to give us an understanding of what is happening at harvest, if there are diseases to deal with for example.

Imagine what 3D printing could do? They can print alternative layers of both plastic and metal. This means you can print electrical connectivity. You can print functionality into parts that you couldn’t traditionally.

This last one is from the robot world. It is an arm with seven axis of freedom. It doesn’t need a safety cage, it works next to you. If you want to program it you move its wrist and arm, you make him do the job by moving it through all of the pieces, directions and motions. This instructive motion becomes the programme and no programmer is required.

CollaborationThese opportunities are enormous. As a result we transformed

our innovation model to a collaborative model, working with customers and suppliers for innovation.

What an incredible forum we have here to innovate and co-create. We have fantastic global academic networks, business model innovation think tank at HSG, innovation think tanks, World Systems Centre at ETHZ, , integrated nutrition food centre at EPFL, Unitech working with 10 universities across Europe. We are also building this up in China and in India and working with our employees, the start-up world, and brilliant young people - 65 percent of whom are going to do jobs that we don’t even know exist today.

So if you ask me if we can feed nine billion people sustainably by 2050, the answer is an unequivocal, Yes! Of course we can.

We cannot do it without a highly-efficient grain value chain and I cannot tell you what that grain value chain looks like. That is the challenge we face. It is clear we will have new technologies, it is clear we need new business models to drive disruption, it is clear that we need transparency across the value chain and it is certain that we will need a massive degree of collaboration to make it happen.

Visit our web site www.nextinstruments.net or email us at [email protected]

CropScan 3000H Real Time Protein Maps Bin by bin Protein, Oil and Moisture data

Cloud based data management

Real-Time Protein, Oil and Moisture analysis using the CropScan 3000H On Combine Analyser and the CropScan 3000S In Line Analyser

CropScan 3000S Continuous Protein, Oil and Moisture

Fitted to auger, conveyer belt or pipe

Wireless Comms to PC

THE B

ÜHLE

R NET

WORK

ING D

AYS


F

July 2015 | 63

F

www.entil.com.tr

MAG1507.indd 63 24/06/2015 12:50

In terms of flexibility, the new TUBO conveyor system sets new standards in plant engineering and was specifically designed for use in the food industry with its high requirements in terms of hygiene. This uniquely versatile machine, which operates on a ‘push’ rather than a ‘pulling’ process, attracted much attention at the recent Buhler Networking Days in Uzwil and in fact, won the event’s most innovative prize with over 20 percent of the attendees’ voting in favour.

In comparison to conventional conveying systems, energy consumption can be considerably reduced and the bulk material can be conveyed far more gently.

In order to achieve consistently high product quality and efficient production processes for the processing of bulk materials such as grain, rice, break-stock, bran and flour, the products must be conveyed in the production plant as rapidly as possible, but at the same time also gently and hygienically.

Buhler’s TUBO is an innovative conveying system that sets new standards for the conveying of bulk materials, says the company. In contrast to today‘s systems, the bulk material is conveyed, without the need of a pulling-cord, in a closed pipe using TUBIT pusher elements.

Thanks to three-dimensional plant layouts, plant engineering is considerably more flexible.

Furthermore, additional advantages with respect to sanitation, energy efficiency and gentle conveying ensure sustainable investment pay-off in a very short time.

More creative freedom in bulk materials conveying:• Flexible plant engineering - minimum space requirements

through three-dimensional conveying• Highest sanitation standards - residue-free product

conveying without cross-contamination and segregation• Highest energy efficiency - minimal friction and fewer

transfer points required • Gentle conveying - fewer broken kernels and higher yield

TUBOTHE TUBULAR PUSH CONVEYOR

THE BÜHLER NETWORKING DAYS

INNOVATIONS

Dr Eliana Zamprogna stands next to the Tubit units from the Tubo which help to push product along the conveyor

Tubo won the award for most advanced innovation and the team that designed it celebrates with CTO Ian Roberts

THE B

ÜHLE

R NET

WORK

ING D

AYS


F

[email protected]

Digital Microwave Moisture MeasurementImprove Quality - Reduce Waste - Cost Effective

Hydro-Mix

A simple and cost effective way to accurately control moisture and to improve the quality of your fi nal product is to mount a Hydro-Mix moisture sensor into our new ducting system.

Specifi cally designed for grain, rice and pulses and easy to install into existing ducting, our system diverts a portion of the main fl ow of material across the sensor head providing the most accurate, real time moisture measurement available.

NEW

Milling and Grain half page horizontal 190 x 132 plus 3mm bleed.indd 1 26/07/2016 10:11:18Milling and Grain - September 2016 | 65

F

P.O. Box 8 100 Airport Road

Sabetha, KS 66534, USAPhone: 785-284-2153

Fax: [email protected]

www.extru-techinc.com

Has Now Been Mastered

The Quick Clean Advanced Feature Dryer from Extru-Tech, Inc., with industry-leading fines handling, ease-of-cleaning access and other key engineered sanitation features, has elevated food safety to the next level. Put your process in compliance and well ahead of industry standards.

Contact a dryer specialist today at 785-284-2153 or visit us online at www.extru-techinc.com.

Advanced Feature Dryer

The Complexity of Balancing

Sanitary Drying and Efficiency

ET-280A.indd 1 1/7/16 2:11 PM

Based on PesaMill technology, the CombiMill process allows whole-wheat flour for flatbreads, dark and standard flours to be produced using the same milling system.

Flatbreads are an important staple food in India, Arab countries and many African nations. The flour used for flatbreads has specific properties, such as high water absorption. Indian Atta flour, for example, is traditionally made on stone mills. However, these mills consume vast amounts of energy and require frequent maintenance.

In addition, they are not suitable for hygienic processing because abrasion of the stones and binding agents may potentially contaminate the product. For these reasons, Buhler developed PesaMill.

This high-compression mill grinds grain using a high-pressure shearing action, which generates relatively high temperatures. Compared with the stone mill, it has higher yields, improved food safety standards, requires less maintenance, and consumes significantly less energy.

CombiMillNow, Buhler has successfully combined the PesaMill

with traditional roller mill technology in a single milling system. The result is the CombiMill, which offers a high level of flexibility.

In addition to the whole-wheat flour typically chosen for flatbreads, it is also ideal for the manufacture of other products, such as various types of dark and standard flours.

This means that milling companies will now be able to successfully set themselves apart in the market by producing different kinds of end products with a single milling system.

The first CombiMill machines are already up and running in the Middle East, North Africa and the Indian subcontinent.

FLATBREADS & FLEXIBILITY FOR THE MILLING INDUSTRYTHE BÜHLER NETWORKING DAYSCASE STUDY

See more from the Solutions Space at Networking Days on page 9066 | September 2016 - Milling and Grain

F