Beyond flour: Why product development saves companies millions
One of the biggest misconceptions in food manufacturing is that success begins with purchasing equipment. In reality, successful food businesses rarely start with an extruder, a factory or a production line. They start with understanding the consumer, developing the right product and validating that product before major investments are made. Unfortunately, many companies do exactly […]
Beyond flour: Preserving Africa’s harvest and nourishing its future
By Prof LJ Grobler, Director, CFAM Technologies Every year, Africa’s farmers perform an extraordinary task. Across the continent, millions of tonnes of maize, sorghum, millet, wheat, rice and legumes are harvested from the soil to feed a growing population. Yet despite these efforts, millions of Africans continue to face food insecurity and poor nutrition. The […]
Beyond flour: Preserving Africa’s harvest and nourishing its future
By Prof LJ Grobler, Director, CFAM Technologies Every year, Africa’s farmers perform an extraordinary task. Across the continent, millions of tonnes of maize, sorghum, millet, wheat, rice and legumes are harvested from the soil to feed a growing population. Yet despite these efforts, millions of Africans continue to face food insecurity and poor nutrition. The […]
Aquaculture Training Seminar
Dar es Salaam, Tanzania
1 December 2026
Beyond Flour: Snacking can be nutritious too
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 […]
Beyond flour: Why extrusion may define the future of Africa’s milling companies
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 […]
Nutritious instant porridge: Competing with meat and vegetables, not other porridges
When people think of instant porridge, they often compare it to other breakfast cereals or convenience foods. However, a truly fortified, nutrient-dense instant porridge occupies a very different category. Its real competition isn’t other porridges on the supermarket shelf – it is the nutritional value traditionally provided by meat, vegetables, and other nutrient-rich foods. Food […]
The role of extrusion in food security
As the world’s population continues to grow, the need for affordable, nutritious, and shelf-stable food becomes increasingly important. One technology playing a major role in improving food security is food extrusion. Extrusion is a manufacturing process where ingredients such as maize, wheat, rice, soy, or other grains are mixed, cooked under pressure, and shaped into […]
Instant porridge: Fast doesn’t mean unhealthy
Instant porridge is a favorite breakfast around the world. It’s quick to prepare, filling, and often tasty. Many people now see it as a healthy choice, especially when made with good ingredients. But some still think that “instant” means “unhealthy.” That’s not always true. Let’s explore how extruded instant porridge can actually be packed with […]
Comparing Textured Vegetable Protein (TVP) to High Moisture Meat Analogues (HMMAs).
Plant-based proteins are taking the spotlight more than ever. People want healthier, tastier, and more sustainable food choices. Two popular options in this growing field are Textured Vegetable Protein (TVP) and High Moisture Meat Analogues (HMMAs). These meat alternatives help vegetarians and vegans enjoy familiar textures and flavors without animal products. But how do they […]