por Caren Van Der Walt | Jul 6, 2026 | Blogue
By Prof LJ Grobler, Director, CFAM Technologies
Africa’s future will be shaped by many factors, but perhaps none more important than how we feed our people. Today, the continent is home to approximately 1.5 billion people. By 2050, that number is expected to approach 2.5 billion. At the same time, Africa is urbanising faster than almost any other region in the world. Millions of people are moving into cities in search of opportunity, and with urbanisation comes a fundamental shift in the way food is consumed.
People have less time than previous generations. Parents work longer hours, children spend more time at school, and commuting often consumes a significant part of the day. Preparing meals from scratch becomes increasingly difficult. Yet despite these changing lifestyles, one thing remains constant. People still need food that is safe, affordable and nutritious.
The challenge facing Africa is therefore not simply how to produce enough food. The challenge is how to provide good food that fits the realities of modern African life.
“Africa does not lack agricultural potential. The challenge is transforming what we grow into foods that nourish people affordably, conveniently and at scale. Extrusion gives us the ability to do exactly that.” – Prof LJ Grobler
For decades, discussions around food security have focused primarily on increasing agricultural production. Producing more maize, more wheat and more rice remains important. However, as populations grow and lifestyles evolve, food processing becomes equally important. The grains we grow must be transformed into foods that people can prepare quickly, store safely and afford regularly.
This is where extrusion technology has the potential to transform the continent.
Extrusion combines heat, moisture and mechanical energy to convert grains and legumes into products that are safe, shelf-stable and easy to prepare. The process improves digestibility, reduces microbial contamination and creates foods that can often be prepared in minutes rather than hours. In simple terms, extrusion transforms agricultural crops into practical nutritional solutions.
The exciting reality is that Africa already produces many of the ingredients needed to make this possible. Maize remains the dominant staple across much of the continent. Sorghum and millet have nourished African communities for centuries. Rice consumption continues to increase, while wheat remains an important component of many diets. Legumes such as soybeans, cowpeas and Bambara groundnuts offer valuable and affordable sources of protein.
Individually, these ingredients provide important nutritional benefits. Combined intelligently, they become even more powerful.
By blending grains and legumes, manufacturers can produce multi-grain foods with improved protein quality, higher fibre levels and enhanced micronutrient content. Products become more nutritious while remaining affordable and rooted in local agriculture. Affordable nutrition does not have to depend on expensive imported ingredients, nor does it always require costly animal proteins.
For many African families, meat is consumed occasionally rather than daily because of its cost. Yet carefully formulated grain and legume combinations can provide meaningful nutritional value at a fraction of the price. This does not mean replacing meat altogether. It means expanding access to quality nutrition for millions of households that need practical and affordable alternatives.
Breakfast presents one of the greatest opportunities. Too many children leave home without eating a nutritious meal because mornings are rushed and preparation takes time. Instant porridges produced through extrusion can be prepared within minutes using only hot water. A mother rushing to work can provide her family with a nourishing breakfast before the day begins. A child can start the school day with energy and essential nutrients. A busy professional can enjoy convenience without sacrificing health.
Lunch presents another important opportunity. Across Africa, school feeding programmes play a critical role in supporting education and nutrition. Hospitals, factories and community kitchens face the challenge of feeding large numbers of people efficiently and consistently. Extruded products can be formulated specifically for these environments. They require minimal preparation, maintain consistent quality and can be designed to meet defined nutritional requirements.
Nutritious meals can therefore be delivered at scale. The impact extends far beyond the dining table. Better nutrition supports improved concentration, stronger immune systems and enhanced educational outcomes.
Dinner, too, can be transformed. Consumers still value traditional meals and familiar eating experiences. They seek comfort, satisfaction and foods that bring families together. Modern extrusion technology allows products to be developed with different textures and functionalities. Some products can be prepared as smooth instant porridges. Others can provide thick, hearty meals with stew-like consistencies that resemble traditional dishes.
Families can enjoy satisfying evening meals without spending hours preparing them. Cooking times decrease, fuel consumption falls and convenience improves, while the familiar comfort of home-style meals remains.
“Extrusion allows us to produce breakfast, lunch and dinner solutions from the same technology platform. It gives manufacturers the ability to meet consumers wherever they are in their daily lives.” – Prof LJ Grobler
One of extrusion’s greatest strengths is its flexibility. Products can be formulated to meet very specific nutritional objectives. Protein levels can be increased. Fibre content can be adjusted. Vitamins and minerals can be added according to defined requirements. Whether the objective is a complementary food for infants, a school meal, an emergency relief product or a nutritious family meal, extrusion provides the ability to meet those needs.
Post-extrusion fortification strengthens this capability even further. Many vitamins are sensitive to heat and may lose potency during conventional processing. By adding vitamins and minerals after the cooking process has been completed, manufacturers can improve nutrient retention and ensure that consumers receive the nutritional benefits intended by the formulation.
The result is food that not only fills stomachs but genuinely improves health. Food that helps address micronutrient deficiencies. Food that contributes to healthier communities. Food that changes lives.
There is also a powerful economic story behind this opportunity. Africa’s growing population represents one of the world’s largest emerging consumer markets. Demand for convenient and nutritious foods will continue to rise. Millers have an opportunity to move beyond commodities and become manufacturers of branded nutritional solutions. Farmers can benefit from increased demand for locally grown crops. Employment opportunities can be created through value-added food processing.
Food security and economic development can advance together.
Too often, discussions about feeding Africa focus only on the magnitude of the challenge. Perhaps it is time to focus on the opportunity instead. Africa has fertile land. Africa grows diverse crops. Africa has entrepreneurs willing to innovate. Africa has consumers looking for better solutions.
What we need is the ability to transform these resources into foods designed for modern realities.
Extrusion provides that bridge. It allows us to convert the grains and legumes already grown across the continent into safe, affordable and nutritious meals for breakfast, lunch and dinner. It enables us to improve nutrition without sacrificing convenience. It supports local agriculture while creating profitable businesses. Most importantly, it gives us an opportunity to shape a healthier future.
“The future of Africa will be shaped not only by how much food we produce, but by how effectively we convert our agricultural resources into foods that improve lives. Extrusion has the potential to become one of the most important tools in that journey.” – Prof LJ Grobler
Africa’s population is growing. Its cities are expanding. Its needs are changing.
The future of African milling lies beyond flour. It lies in creating foods that nourish people, strengthen communities and unlock the full potential of the continent’s agricultural resources.
The opportunity before us is extraordinary.
The question is not whether Africa can feed its future.
The question is whether we are bold enough to rethink how we do it.
#BeyondFlour #CFAMTechnologies #FeedAfrica #FoodSecurity #AffordableNutrition #ExtrusionTechnology #InstantPorridge #SchoolFeeding #MultiGrainNutrition #FutureOfMilling #FoodInnovation #MadeInAfrica #NutritionForAll #ValueAddition #TransformingAfrica #FoodManufacturing
por Caren Van Der Walt | Jun 30, 2026 | Blogue
By Prof LJ Grobler, Director, CFAM Technologies
For many years, snacks have carried a bad reputation. They were often viewed as foods that tasted good but offered little nutritional value. Parents worried about too much fat and salt, nutritionists criticised their empty calories, and consumers accepted that enjoying a snack meant compromising on health.
That perception is beginning to change.
Today’s consumers still want snacks that are crunchy, tasty and convenient, but they increasingly expect more from the foods they eat. They want products with better ingredients, higher nutritional value and labels they can feel good about. They want foods that fit into healthier lifestyles without sacrificing enjoyment.
This shift in consumer thinking presents an enormous opportunity for African millers.
The snack market across Africa continues to grow. Urbanisation, changing lifestyles and younger populations are driving demand for foods that can be eaten on the move, packed into lunchboxes or enjoyed between meals. The reality is that consumers are going to continue snacking. The question is no longer whether people should snack. The real question is whether we can give them better snacks.
“Consumers will continue to snack. The opportunity is not stopping people from eating snacks, but giving them better snacks to eat.”
– Prof LJ Grobler
Traditionally, many expanded snacks have been produced using refined maize grits. These ingredients provide the light texture and crispness consumers enjoy. However, refining removes some of the fibre and nutrients naturally present in whole grains.
What if the same enjoyable texture could be achieved using more nutritious ingredients?
Advances in twin screw extrusion technology are making this possible.
One of the most exciting developments in recent years has been the ability to produce snacks using whole grain ingredients while maintaining the texture consumers expect. Historically, this has been difficult. Whole grains contain higher levels of fibre, which can interfere with expansion and produce denser products.
For this reason, manufacturers often relied on refined ingredients.
Twin screw extrusion changes that.
Through improved control of mixing, shear and processing conditions, twin screw extruders can successfully process whole grain formulations while producing snacks that remain light, crispy and enjoyable.
Consumers can therefore enjoy products with the same crunch and eating experience they love, while benefiting from improved nutritional profiles.
This is an important breakthrough.
“One of the most exciting developments in extrusion is our ability to produce whole grain snacks with the same consumer appeal as conventional snacks. We no longer have to choose between nutrition and enjoyment.”
– Prof LJ Grobler
The opportunities extend even further.
Protein has become one of the most sought-after nutritional benefits in modern foods. Consumers increasingly associate higher protein levels with energy, satiety and healthier lifestyles.
Twin screw extrusion allows snack manufacturers to incorporate protein-rich ingredients such as soy flour and other legume-based materials into snack formulations. The result is a new generation of products that do more than simply satisfy cravings.
They can contribute meaningful nutritional value.
Protein-enriched snacks can help consumers feel fuller for longer while supporting improved dietary quality. Parents looking for better lunchbox options, active consumers seeking healthier choices and families wanting greater value from their food purchases all represent growing markets for these products.
Another exciting opportunity lies in multi-grain snacks.
Africa is blessed with a diversity of grains. Maize, sorghum, millet, rice and wheat are widely cultivated across the continent. Each brings its own nutritional strengths, flavour characteristics and cultural significance.
By combining these grains, manufacturers can create products with improved nutrient diversity and unique taste profiles.
Multi-grain snacks also create opportunities to celebrate local agriculture. Instead of relying exclusively on imported product concepts, manufacturers can build brands around ingredients grown by African farmers and familiar to African consumers.
This strengthens local value chains while creating differentiated products that stand out in the marketplace.
Importantly, healthier snacks do not have to be boring.
Consumers choose snacks because they enjoy them. Taste, texture and appearance remain essential. No amount of nutritional messaging will compensate for a poor eating experience.
Extrusion technology provides manufacturers with enormous flexibility to address this challenge. Products can be developed in different shapes, sizes and textures. Seasonings can be adapted to local tastes. Expansion levels can be adjusted to create anything from airy puffs to dense, crunchy bites.
Nutrition and indulgence no longer need to be opposites.
The commercial opportunity for millers is substantial.
Snack products generally command higher margins than commodity products. They allow businesses to move beyond competing only on price and instead compete through innovation and brand development.
Millers can build brands associated with better ingredients, healthier choices and modern lifestyles. They can connect with parents seeking improved options for their children and younger consumers who increasingly expect products that align with their health aspirations.
For milling businesses looking to diversify, snacks offer an attractive entry point into value-added food manufacturing.
“The future of snacking belongs to companies that understand consumers want products that are both enjoyable and responsible. The winners will be those who make healthier choices easier and more appealing.”
– Prof LJ Grobler
Healthier snacks also align with broader public health goals. Improving the nutritional quality of foods that consumers already eat regularly can have a meaningful impact over time. No single product will solve Africa’s nutritional challenges, but making everyday foods better is an important step in the right direction.
Consumers are not going to stop snacking.
Children will continue asking for treats after school. Busy professionals will continue reaching for convenient foods between meetings. Families will continue sharing snacks during moments of connection and celebration.
The opportunity before the food industry is therefore not to eliminate snacks.
It is to reinvent them.
The future of African milling lies beyond flour. It lies in transforming local grains into products that deliver greater value, stronger brands and better nutrition.
Through twin screw extrusion, we now have the ability to produce whole grain snacks with the same appealing textures as traditional products, multi-grain snacks that celebrate Africa’s agricultural diversity, and higher-protein snacks that support healthier lifestyles.
Perhaps the future of snacking is not something we should fear.
Perhaps it is something we should embrace.
Because the future of snacking can be both delicious and nutritious.
And for African millers prepared to innovate, that future has already arrived.
#BeyondFlour #CFAMTechnologies #HealthySnacking #TwinScrewExtrusion #WholeGrainSnacks #ProteinSnacks #MultiGrainSnacks #FoodInnovation #FutureOfMilling #ValueAddition #AfricanFoodIndustry #MadeInAfrica #FoodManufacturing #NutritionInnovation #BetterSnacking
por Caren Van Der Walt | Jun 24, 2026 | Blogue
Convenience, Nutrition and the Rise of Multi-Grain Cereals
Breakfast has long been regarded as the most important meal of the day, yet it is increasingly becoming the meal that many people struggle to prioritise. Busy mornings, long commutes, school schedules and demanding work environments mean that consumers are looking for breakfast solutions that are both convenient and nutritious. They want foods that fit into modern lifestyles without compromising their health and wellbeing.
This changing consumer behaviour presents an exciting opportunity for African millers. Breakfast cereals have evolved from simple convenience foods into nutritional platforms capable of delivering meaningful health benefits while creating strong consumer brands. Through extrusion technology, millers can move beyond traditional flour products and enter one of the fastest-growing segments of the value-added food market.
“Breakfast cereals have evolved from being simply convenient foods into nutritional platforms that allow us to deliver health, wellness and enjoyment in a format that fits modern lifestyles.” – Prof LJ Grobler
One of the greatest strengths of breakfast cereals is their versatility. Using extrusion technology, manufacturers can produce a wide variety of products, including flakes, puffed cereals, O-tees, balls, crispies, bran sticks and shredded cereals. Products can be designed for children or adults, positioned as indulgent treats or marketed as highly nutritious breakfast solutions. A single production platform can therefore serve multiple market segments.
Increasingly, consumers are looking beyond products made from a single refined grain. They are seeking foods that offer greater diversity and improved nutritional value. This has fuelled the growing popularity of multi-grain breakfast cereals.
By combining grains such as maize, oats, wheat, rice, sorghum and millet, manufacturers can create products that offer broader nutritional benefits and more interesting flavour experiences. Oats contribute soluble fibre and satiety, maize provides familiar taste and excellent processing characteristics, while sorghum and millet bring valuable micronutrients and a connection to Africa’s agricultural heritage.
Multi-grain cereals allow consumers to enjoy the benefits of grain diversity in a convenient and appealing format. At the same time, they provide manufacturers with opportunities to differentiate their products and build stronger brands.
Another major trend reshaping the breakfast cereal category is the growing interest in whole grains. Unlike refined grains, whole grains retain the bran, germ and endosperm, preserving much of the grain’s natural nutritional goodness.
Whole grains provide dietary fibre that supports digestive health and contributes to feelings of fullness. They also contain naturally occurring vitamins, minerals and plant compounds that form part of healthy dietary patterns. For many consumers, increasing whole grain consumption has become an important personal health goal.
Breakfast cereals provide one of the simplest and most convenient ways to incorporate whole grains into everyday diets.
“Whole grains remind us that nature often packages nutrition perfectly. Our role as food manufacturers is to preserve those benefits while delivering products consumers genuinely enjoy eating.” – Prof LJ Grobler
Alongside whole grains, ancient grains are also finding their way back onto breakfast tables around the world. Ancient grains are varieties that have remained relatively unchanged over centuries and are increasingly valued for their nutritional richness, authenticity and diversity.
For Africa, this trend presents a unique opportunity. Grains such as sorghum and millet have nourished communities across the continent for generations. Today, they are being rediscovered by consumers seeking foods that are wholesome, natural and connected to traditional food heritage.
Ancient grains often contain valuable dietary fibre, minerals and naturally occurring antioxidants. They also introduce distinctive flavours and textures that help products stand out in crowded markets. By incorporating these grains into breakfast cereals, African millers can create products that are both innovative and authentically African.
This approach not only supports local farmers but also allows manufacturers to celebrate Africa’s own agricultural story.
Importantly, nutritious cereals must still deliver enjoyment. Consumers expect breakfast cereals to remain crunchy in milk, visually appealing and enjoyable to eat. Health benefits alone are rarely enough to secure long-term success.
Modern extrusion technology allows manufacturers to achieve this balance. Twin screw extrusion provides the flexibility to process a wide range of ingredients, including whole grains and ancient grains, while maintaining the textures consumers love. The result is a new generation of breakfast cereals that successfully combines convenience, nutrition and sensory appeal.
For millers, the commercial opportunities are significant. Breakfast cereals typically command higher margins than commodity products and offer strong opportunities for brand development. Through innovation in ingredients, flavours and nutritional positioning, businesses can move beyond competing solely on price and instead compete through consumer relevance and trust.
“The breakfast table has become one of the most important places where food manufacturers can influence health. If we can make nutritious choices convenient and enjoyable, consumers will embrace them.” – Prof LJ Grobler
Consumers will continue looking for breakfast solutions that fit their busy lives. Parents will continue searching for better options for their children, while adults seek practical ways to improve their own diets.
The opportunity before African millers is therefore not simply to manufacture breakfast cereals. It is to redefine what breakfast can be.
The future of African milling lies beyond flour. It lies in transforming local grains into products that deliver convenience, nutrition and enjoyment in equal measure. Through extrusion technology, we can produce multi-grain cereals that celebrate diversity, whole grain cereals that preserve nature’s goodness, and ancient grain cereals that reconnect consumers with the wisdom of traditional foods.
The future of breakfast is not only faster.
It is smarter. It is healthier. And for African millers prepared to innovate, that future is already sitting at the breakfast table.
por Caren Van Der Walt | Jun 17, 2026 | Blogue
By Prof LJ Grobler, Director, CFAM Technologies
Africa stands at an important crossroads. The continent’s population continues to grow rapidly, urban lifestyles are changing, and consumers are demanding foods that are not only affordable, but also safe, nutritious and convenient. At the same time, rising food prices and increasing pressure on household budgets mean that millions of families struggle to access the quality nutrition they need every day. The challenge before us is therefore not simply producing more food. It is producing better food.
For decades, African millers have played a critical role in ensuring food security. They have built successful businesses by converting locally grown grains into staple products such as maize meal and wheat flour. These products remain essential to the diets of millions of people. However, the future of food manufacturing requires us to think differently. The question facing our industry today is whether we can use the crops we already produce to create foods that offer greater nutritional value, greater convenience and greater affordability. I believe we can, and that extrusion technology provides one of the most powerful tools to achieve this transformation.
Many people associate extrusion with breakfast cereals or snack foods. In reality, extrusion is one of the most versatile food processing technologies available. It allows us to transform grains and legumes into complete nutritional solutions designed to meet the needs of different consumers. Through extrusion, ordinary agricultural crops can be converted into instant porridges, nutritious multi-grain meals, complementary foods for infants, school feeding products and even stew-like formulations that provide a satisfying meal experience.
“Extrusion allows us to convert the grains that Africa already grows into safe, nutritious and affordable foods that can improve lives on a massive scale. It is technology with both commercial and social impact.”
– Prof LJ Grobler
One of Africa’s greatest strengths lies in the diversity of crops grown across the continent. Maize, sorghum, millet, rice, wheat and oats are widely cultivated, while legumes such as soybeans, cowpeas and Bambara groundnuts provide valuable sources of plant protein. Individually, these ingredients offer important nutritional benefits. Combined intelligently, they become even more powerful.
By blending grains and legumes, food manufacturers can develop multi-grain products with improved nutritional profiles. Protein quality can be enhanced through complementary amino acid patterns. Fibre levels can be increased. Minerals and naturally occurring vitamins can be improved. Flavour diversity can be expanded, while dependence on a single crop is reduced. Most importantly, these products can be manufactured using ingredients that are locally available and familiar to consumers.
This is particularly important when considering affordability. For many households, meat remains one of the most expensive components of the family food basket. While animal proteins provide excellent nutrition, they are often consumed less frequently because of their cost. Well-designed multi-grain formulations offer an opportunity to bridge this nutritional gap. They do not seek to replace meat entirely but rather provide affordable alternatives that deliver meaningful nutritional benefits to families who may not have regular access to expensive protein sources.
Extrusion makes this possible while also improving food safety. The combination of heat, pressure and mechanical energy used during the process reduces microbial contamination and produces shelf-stable products with excellent keeping qualities. The process also gelatinises starch and modifies protein structures, improving digestibility and making nutrients more accessible to the body. For consumers, this means products that are not only safer to consume, but also easier to prepare and digest.
Convenience has become one of the defining characteristics of modern food consumption. Working parents have less time available for meal preparation. School feeding programmes require products that can be prepared consistently and efficiently. Institutional kitchens demand reliability and simplicity. Extruded products address these needs by significantly reducing cooking times. Instant porridges can be prepared within minutes, while more substantial meal formulations require far less energy and labour than traditional alternatives. Reduced cooking requirements also mean lower fuel costs, an often overlooked but important advantage for low-income households.
One of the most remarkable aspects of extrusion is its flexibility. Products can be developed to suit almost any nutritional objective. Smooth instant porridges can be formulated for infants and young children. Thick, hearty meals can be designed for adults. Products with stew-like textures can provide consumers with familiar eating experiences while delivering enhanced nutritional benefits. Energy density, protein content, fibre levels and micronutrient profiles can all be adjusted to meet specific needs.
Whether the objective is a school feeding meal, a maternal nutrition product, an emergency relief ration, a complementary food for children or a specialised institutional formulation, extrusion provides the ability to meet precise nutritional specifications.
“Extrusion allows us to formulate foods to meet almost any nutritional specification while maintaining affordability and consumer acceptability. That combination is incredibly powerful.”
– Prof LJ Grobler
Another major advantage of extrusion lies in the opportunity for post-extrusion fortification. Many vitamins are sensitive to heat and may lose potency during conventional cooking processes. Nutrients such as Vitamin C, folic acid and several B vitamins can degrade when exposed to elevated temperatures, reducing their effectiveness.
By applying vitamins and minerals after the extrusion cooking process has been completed, manufacturers can significantly improve nutrient retention. Specialised coating systems allow micronutrients to be added accurately once the product has cooled. The benefits are substantial. Heat-sensitive vitamins are better protected, nutritional consistency improves, and consumers receive products that deliver the nutritional benefits intended by the manufacturer.
Simply put, the vitamins that go into the product are the vitamins that reach the consumer.
The implications extend far beyond technology. Governments seeking to strengthen school feeding programmes gain access to more effective nutritional solutions. Humanitarian organisations can provide shelf-stable products capable of delivering targeted nutrition to vulnerable populations. Food manufacturers can differentiate themselves by building brands associated with health, convenience and trust. Millers can move beyond commodities and create greater value from the grains they already process.
For consumers, the impact is even more profound. Families gain access to foods that are nutritious, affordable and practical. Children receive better nutrition during critical stages of development. Communities benefit from improved health outcomes. Better nutrition contributes to better educational performance, greater productivity and stronger societies.
“The future of food in Africa is not simply about producing more. It is about producing better. By combining local grains, nutritional science and extrusion technology, we can build businesses that are profitable while helping to create a healthier continent.”
– Prof LJ Grobler
Africa already possesses many of the ingredients required to achieve this vision. We grow the grains. We understand the nutritional challenges. We have entrepreneurs capable of innovation and businesses willing to invest in the future.
What is required now is the willingness to think beyond traditional boundaries.
The future of African food manufacturing lies beyond flour. It lies in transforming local agricultural resources into safe, affordable and nutritious meals that improve lives while creating sustainable business opportunities. Through extrusion technology, we could meet the nutritional needs of diverse populations, protect vulnerable nutrients through post-extrusion fortification, and develop products that compete successfully with more expensive food alternatives.
The opportunity before us is extraordinary.
The future is not simply about feeding more people.
It is about nourishing them better.
And through extrusion, that future is already within our reach.
por Caren Van Der Walt | Jun 11, 2026 | Blogue
By Prof LJ Grobler
Director, CFAM Technologies
For generations, African millers have been central to feeding the continent, transforming locally grown grains into staple foods such as maize meal and wheat flour. Yet the environment in which millers operate is changing rapidly. Competition is increasing, margins are tightening, and consumers are demanding foods that are more nutritious, convenient and affordable.
The question facing today’s milling industry is simple: Can flour alone secure future growth and profitability? Increasingly, the answer is no. The future of milling will be determined not only by how efficiently grain is processed, but by how much value can be created from every tonne of grain. Extrusion technology provides one of the most powerful opportunities to achieve this transformation.
“Extrusion is one of the few technologies that allows us to simultaneously address profitability, food security and nutrition. It transforms simple grains into products that improve lives while building sustainable businesses.”
– Prof LJ Grobler
Traditionally, milling businesses have competed largely on price. Commodity products offer limited differentiation and expose businesses to fluctuating grain prices and shrinking margins. Consumers, however, are changing. Urbanisation, busy lifestyles and increased nutritional awareness are driving demand for foods that are affordable, convenient, safe and nutritious. Extrusion enables millers to respond to these trends by converting grains into a diverse range of value-added products, including instant porridges, breakfast cereals, fortified nutritional meals, children’s complementary foods and nutritious snacks. The same grain that once produced only flour can now create multiple products targeting different market segments.
In doing so, millers move from selling commodities to building brands.
Consumers buy brands because brands build trust. Trust creates loyalty, and loyalty drives sustainable growth. A bag of flour feeds a family, but a nutritional brand builds a business. One of the greatest opportunities lies in affordable nutrition. By combining locally available grains such as maize, sorghum, millet, wheat, rice and oats with legumes, manufacturers can create highly nutritious products at price points accessible to ordinary families. Affordable nutrition does not have to come from meat. Properly formulated multi-grain foods can provide improved protein quality, dietary fibre and essential micronutrients while remaining affordable and culturally acceptable.
Extrusion further improves food safety and digestibility. The cooking process reduces microbial contamination, improves starch digestibility and produces shelf-stable products that are easy to prepare. For consumers, this means safer foods, shorter preparation times and reduced cooking fuel requirements.
Another significant advantage is post-extrusion fortification. Many vitamins are sensitive to heat and may lose potency during conventional processing. By adding vitamins and minerals after extrusion, manufacturers protect heat-sensitive nutrients such as Vitamin C, folic acid and several B vitamins. The result is improved vitamin retention, better nutritional consistency and enhanced health outcomes.
“The future of nutrition in Africa will not be built solely through expensive ingredients. It will be built through intelligent use of the grains and crops we already grow, transformed through technologies such as extrusion into foods people can access every day.”
– Prof LJ Grobler
However, successful diversification requires more than purchasing equipment. Technology alone does not create successful businesses. Market understanding, product development, pilot trials, financial planning, operator training and ongoing support are equally important. At CFAM Technologies, we believe our role extends beyond supplying machinery. We partner with clients throughout the entire journey, from concept development to commercial success.
“The most important machine in a new food business is not the extruder. It is the system of knowledge, people and processes that transforms technology into sustainable success.”
– Prof LJ Grobler
Pilot trials remain a critical part of this process. They allow businesses to validate formulations, optimise processing conditions, assess consumer acceptance and develop realistic financial projections before major investments are made. Simply put, pilot trials save companies millions. Africa also presents unique manufacturing realities, including raw material variability, utility interruptions and complex supply chains. Solutions designed elsewhere often require adaptation before they succeed locally. CFAM’s technologies have evolved through decades of practical application across the continent and are built to be reliable, maintainable and sustainable under African conditions.
The African miller of the future will be more than a commodity processor. They will be food manufacturers, nutrition providers, brand builders and product innovators. They will contribute not only to food security, but also to healthier communities and stronger economies. The opportunity before the industry is extraordinary. It is not about processing more grain. It is about creating more value from every tonne, delivering better nutrition to every family and building resilient businesses prepared for the future.
Extrusion provides the bridge between where African milling has been and where it can go. The future belongs to those who recognise that grain is not merely a commodity, but the starting point for innovation, nutrition and sustainable growth.
The future of African milling lies beyond flour.
por Sam Fouche | 26 de agosto de 2022 | Blogue
Muitos sectores dependem no processamento por lotes equipamentos para ajudar na padronização das porções e na consistência da qualidade ao processar grandes quantidades de alimentos. As organizações que têm de medir e pesar vários itens para fabricar um produto bom e equilibrado em termos de qualidade e tamanho beneficiam de máquinas que oferecem um certo grau de automatização na cadeia de produção.
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