RESEARCH & DEVELOPMENT
Product development
The CFAM Extrusion R&D Centre forms a central part of CFAM’s offering to our customers. At the Centre we develop new end products, new processing procedures and techniques to meet our customers’ needs and expectations. Once we produced the new products in our R&D Centre, the parameters are recorded, and we can then upscale the extrusion plant to meet market needs. We then build and commission the commercial plant to produce the same product as developed in the R&D Centre. There are two important components of our Research & Development capabilities namely facilities and skills. The most technologically advanced R&D facility means nothing without skills and knowledge of product development, and of course all the skills, knowledge and experience in the world can’t come to use without the right equipment.
We pride ourselves on offering both of these components – a highly skilled team with extensive experience in product development, as well as state-of-the art R&D laboratory and facilities.
Our facility in Potchefstroom, South Africa is fully equipped with an instant porridge line and we can produce 500 kg/h of final product. Apart from basic processes to produce instant porridges we are also able to do fortification. We have all the equipment needed such as milling systems, sieving systems, drying and cooling systems, mixing systems with fortification, and a pre-conditioning system.
Not only can we produce instant porridges by means of our twin-screw extruders and other equipment, but we can also formulate the recipes for various products such as breakfast cereals, texturized plant proteins, snacks, pet foods, aqua feeds etc.
Product testing
Before a product is ready to go to market, it is subject to extensive testing.
This is not only to comply to national food standards, but also to ensure the quality of the product.
At CFAM our skilled food technologists ensure that the product adheres to all requirements, and that the quality and taste of the product is of the highest standards.
Moisture analysis
Particle size distribution
pH analysis
Absorption tests
Bulk density
RVA analysis
Nutritional analysis
Moisture analysis
The moisture in commercial food production is a very important specification. When the moisture is too high in food products, it can influence the shelf life. Moisture analysis is typically done with the final product before the product is packaged.
Particle size distribution
When a specific particle size is a requirement, tests can be done with the sifter to determine whether the product is up to standard.
pH analysis
pH is the measure of the acidity or basicity of the product
Absorption tests
Water absorption test is done to determine the moisture content of dry end products. The dried product is put into water, soaked for a predetermined amount of time, taken out of the water and weighed
Bulk density
The bulk density of the end product is measured by determining the volume per kilogram.
RVA analysis
The Rapid Visco Analyzer is used to determine the degree of cook of the product. This test can be done after extrusion or with the end product.
Nutritional analysis
We are able to technically formulate the recipes to be able to meet the nutritional needs. The final product is sent to accredited laboratories for final nutritional analysis.
Sensory evaluation
Sample Production
Before a product is ready to go to market, it is subject to extensive testing.
This is not only to comply to national food standards, but also to ensure the quality of the product.
At CFAM our skilled food technologists ensure that the product adheres to all requirements, and that the quality and taste of the product is of the highest standards.
