Pulses: Food of the futureUzwil, Switzerland, 03/24/2016 The Bühler Group today hosted a packed reception at the 2016 Global Pulse Convention for dignitaries, delegates and media from all over the world. Leading industry experts outlined how advanced technologies are enabling pulses to be processed sustainably and profitably to maximise value from the crop and create new ways for them to be consumed. They discussed how the industry could work together to bring a greater variety of pulse products to market, to suit different taste preferences in the growing global population. Speaking at the Bühler reception, Hüseyin Arslan, President of the Global Pulse Confederation, gave his thoughts about the continued rapid growth of the pulses industry, and exclusive insight into how he believes it can continue to expand. “As the global population grows, the demand for protein will increase and there may be a shortage, so we are constantly searching for new sources – and thankfully pulses provide a very credible option. Although consumption has been largely dominated by the Asian population to-date, interest in pulses has grown in the western world in recent years.
Said Arslan: “As a result of the demand for a long-term, sustainable protein source and the rising global popularity of pulse-based products, we are likely to see the incorporation of pulses into conventional food products like bread, soups, meats and snacks. To do this, however, the industry will need to pursue more advanced, hygienic processing technologies to meet consumer expectations on the taste, texture and appearance of products, without sacrificing the nutritional value.”
Arslan also touched on how advances in processing technology – such as the ones developed by Bühler – have helped to drive the market in partnership with processors, improving efficiency, productivity and hygiene throughout the value chain.
He said: “The past 15 to 20 years have seen great advances in pulse processing technology and solutions, with Bühler, of course, leading the way. As with so many areas of industry, process automatisation and computerisation can yield efficiency in operations, reduce costs and provide overall assistance for producing a better quality product. Where we were up to 30 years ago, to where we are now in the industry, is just incredible and this is reflected in the volumes of pulses being produced, processed and shipped globally,” he said, adding: “However, there are real issues surrounding our ability to efficiently produce enough food for our growing populations, as well as reducing waste. Research into new varieties with higher yields and those that have other characteristics, such as higher protein levels or resistance to certain adverse growing conditions will be key. Universities, governments, national organisations and private companies are funding research and development into pulse varieties, growing practices and ways to boost production that may clear the way for the global pulses trade to move forward and reduce restrictions and regulations.”
Pulses have a role to play in global Nutrition
Joining Arslan, Beatrice Conde-Petit, food scientist and technologist for Bühler, offered an expert overview on the role pulses can play in global nutrition, the challenges faced by the industry and how Bühler is helping processors to overcome those challenges.
She told visitors that pulses were the key to meeting the global population’s need for an alternative, sustainable protein to meat. “Between now and 2050, we need 50% more proteins and far more sustainable value chains than today. Pulses are a huge opportunity and are available now,” she said, outlining the challenges in developing food products that are convenient, tasty, nutritious, and cost-effective, while meeting modern lifestyle requirements and the growing importance of collaboration along the value chain. “Processors involved in the primary processing of pulses (the stage involving grits, pulse flours and protein-enriched ingredients) need to work together with those applying pulses in baked products, snacks and pasta, for example, to meet the taste, texture and nutritional requirements of modern consumers,” Conde-Petit explained.
And she added: “Research is needed to understand the role of pulse processing and product structure on the nutritional side, such as digestibility, satiety and blood glucose modulation among other areas. The growing interest from the food industry in including pulses in new food formulations is opening up a vast range of processing opportunities for this valuable crop. As consumer awareness of this food group increases, the up-take of pulses within food products will grow rapidly, supported by pioneering processing technology.” She added that Bühler’s experts can work in partnership with processors to offer support alongside providing cutting-edge technology, including processing know-how, insight into food safety, nutrition and the utilization of by-products.
Advanced technology is the key to profitable and sustainable processing
Also speaking at the reception, Surojit Basu, Global Product Manager at Bühler, explained how the processing requirements for all the different pulse varieties were diverse and complex, but Bühler was able to bridge these gaps in the value chain – helping processors around the globe to adopt more hygienic, sustainable and profitable methods of processing – from efficient cleaning, de-hulling, splitting and sorting, to further value added processes such as germination, in order to improve nutritional value, yield, aesthetic appeal and functional properties of pulses and their derived products.
One such example is Bühler’s dedicated pulse hulling solution, PULSROLL™, which removes the hull from pulses efficiently, hygienically, and cost effectively. The industry’s only CE and ATEX certified pulse huller that enables processors to operate in today’s increasingly regulated and highly automated industry. Since its launch in October last year, Bühler has already had multiple orders, helping to create a quality benchmark for pulses through process excellence and cutting-edge technology, across the value chain.
Highlighting modern practices in industrial pulse processing, Aidin Milani, Business Development for the Bühler Group, talked about the natural next step in the value chain, for the North American Pulse market. He spoke on the growing trend for milling the crop into an edible form and touched on other value added processes for utilising pulses as food ingredients, such as grinding, dry fractionation and thermal processes. Commenting on the final product, he cited processing solutions that are gaining popularity such as roasting pulses, extrusion for pasta, noodles and snacks, as well as the texturing of protein-rich pulse flours into textured vegetable protein (TVP) products.
Arslan finally highlighted that in coming years, demand for pulses would be even stronger when he said: “I believe we will see the pulse sector continue to grow and be a big part of the solution to societal problems surrounding the world’s ability to feed it’s growing global population. Higher production levels and more efficient processing technologies, with continued strong demand, are expected to be positives for our industry.”
International Year of Pulses – Pulses as an environmentally sustainable source of Protein
The aim of the “International Year of Pulses” is to raise awareness of the benefits pulses provide for health, food security, and the world climate. The Food and Agriculture Organization of the United Nations (FAO) is collaborating with governments and relevant organizations to underline that pulses can form the backbone of sustainable food production. The year also creates a unique opportunity to encourage collaboration throughout the food chain to better utilize pulse-based proteins, encourage further global production of pulses, better utilize crop rotations, and address the challenges in the trade of pulses.
Not only do pulses rank highly on the satiety index, satisfying hunger for a longer period of time but nutritionally they are rich in fibe and protein, low in fat and contain high levels of minerals such as iron, zinc, and phosphorous as well as folate and other B-vitamins. They also contribute to sustainable agro-food value chains: just 50 litres of water are needed to grow 1kg of pulses, whereas almost 13,000 litres are needed to rear 1kg of beef.
Bühler Networking Days 2016
From August 22 to 24, Uzwil will host a think tank of the global food industry, with a focus on grain processing: Bühler has invited over 500 customers, partners, and scientists from all over the world to show and discuss present-day trends, challenges, and solutions. They will center their attention on topics such as food safety and security, nutrition, sustainability, und internet of things. Concurrently with the Bühler Networking Days, Bühler presents its latest innovations and processes in an exhibition covering 1800 square meters. More information can be found here: https://event.buhlergroup.com/en/
The present media release covers one of the topics to be discussed at the event.
Burkhard Böndel, Head of Corporate Communications, Bühler AG, 9240 Uzwil, Switzerland
Phone: +41 71 955 33 99
Mobile: +41 79 515 91 57
Tracey Ibbotson, PR Executive, Bühler Sortex, 20 Atlantis Avenue, London, United Kingdom
Phone +44 (0)1992 537421
Every day, billions of people come into contact with Bühler technologies, to cover their basic needs for food and mobility. With our industrial process technologies and solutions, we contribute significantly to feeding the world’s population, setting a focus on food security and safety as well as reducing carbon emissions of cars and buildings. In 2015, its roughly 10,800 employees in more than 140 countries generated a turnover of CHF 2.4 billion. The global Swiss family-owned company Bühler is particularly committed to sustainability.