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, enzymatic hydrolysation and saccharification. We have all the equipment needed such as milling systems, sieving systems, drying and cooling systems, mixing systems with fortification, a pre-conditioning system, an enzymatic hydrolysation reactor.

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, 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.

N

Moisture analysis

N

Particle size distribution

N

pH analysis

N

Absorption tests

N

Bulk density

N

RVA analysis

N

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