Infrared Processing Solutions for Food and Feed Applications
Applications We Support with Infrared Micronizing
Thermal processing solutions for cereals, pulses, cocoa, brewing, and soya beans
Infrared micronizing is used across multiple food and feed sectors to improve digestibility, reduce anti-nutritional factors, enhance flavour, and optimise downstream processing. Maze Micronizers™ deliver fast, controllable thermal treatment with minimal moisture loss, making them ideal for cereals, pulses, soya, cocoa and brewing adjuncts.
Below is an overview of the key industries we support, each with a dedicated page detailing process benefits, performance data, and application examples.
Animal Feed Processing
Improved digestibility and performance in young and adult animal diets
Infrared micronizing swells and gelatinizes starch, improves digestibility up to 98%, and consistently reduces anti-nutritional factors in cereals and pulses. Maze Micronizers™ support high-performance rations for pigs, poultry, horses, cattle, and pet foods, delivering enhanced flavour and energy efficiency without drying.
Soya Bean Heat Treatment
Inactivation of anti-nutritional factors without amino acid loss
Infrared micronizing is one of the most effective methods for reducing trypsin inhibitor activity (TIA) and minimising urease (UAI / pH Rise) in soya. Maze Micronizers™ preserve lysine and other heat-sensitive amino acids while improving flavour, stability, and shelf life. Suitable for both animal feed and human food applications.
Cocoa Pre‑Treatment
Higher nib yield, reduced fines, and improved hygiene
Infrared micronizing, when used as a pre-treatment prior to winnowing, maximises the removal of cocoa bean shells, reduces microbial load, and prepares the nibs for uniform roasting with minimal moisture loss. Maze Micronizers™ delivers up to 2% more nibs, reduced fines, and improved roasting parameters without fat migration and losses.
Cereals Micronizing
Enhanced digestibility, flavour, and processing flexibility
Infrared micronizing gelatinizes starch up to 92%, improves digestibility, and develops toasted flavours ideal for breakfast cereals, baked goods, instantized grains, and post-extrusion puffing. Maze Micronizers™ eliminates the need for drying, reducing energy consumption and improving product quality.
Brewing Adjuncts
Consistent brewhouse performance with cost-effective adjuncts
Micronized torrefied cereals provide a flexible, economical alternative to malted cereals. Maze Micronizers™ delivers pre-gelatinized starchy endosperm for efficient enzyme breakdown, maintaining extract levels close to malt while improving head retention, colour, body, and mouthfeel.
Oilseed Pre‑Treatment
Higher oil yield with controlled thermal conditioning
Infrared micronizing ruptures oil‑bearing cell structures at lower temperatures than conventional conditioning, improving free‑oil release and reducing residual oil in press cake. Maze Micronizers™ support both mechanical and solvent extraction lines, delivering higher yield, stable quality, and consistent processing behaviour across rapeseed, sunflower, sesame, flaxseed and other oilseeds.
Microbial Reduction
Effective microbial control with minimal impact on quality
Infrared Micronizing provides fast, uniform thermal treatment for food and feed ingredients, delivering controlled microbial reduction while maintaining natural colour, flavour, and functional quality.