Baking emulsifiers: where, when, and why?
Fluctuating raw material qualities, difficult processes, and increasing consumer expectations for greater volume, longer shelf life, and softer crumb are all major challenges that…
Clean Label texturants: Clean Label starches and pregelatinized flours
Clean Label products have long since broken out of their niche status, and consumers are expecting short ingredient lists that don't contain E-numbers.
Special salts: functional, versatile and high quality
The range of functional foods and beverages is increasing and, with it, the demand for water-soluble minerals with high bioavailability is constantly growing.
Smoke flavour with aromas and extracts: quick, easy and cost-efficient
Smoke flavours and smoky herb extracts are alternatives to traditional smoking – quick, easy and cost-efficient!
Food & Beverage Trends of 2025: A glimpse into the future
Die Globalisierung, gehaltvolle Produkte, imperfekte Perfektion und Synergie zwischen Landwirtschaft und Technologie werden das nächste Jahr prägen.
Foam-free and efficient: Defoamers in the food and beverage industry
Defoamers can be used to specifically adjust and control the formation of foam so that only the desired amount is formed.
Upcycling: Brewer’s spent grain from Appenzell in the Alps
Upgrain dries and separates brewer’s spent grain and produces a diverse range of products with high protein, fibre, and mineral content.
Fermentates: with high flavour complexity, a pleasant fullness and lots of umami
We are pleased to announce our partnership with The Mediterranean Food Lab (MFL). The 100% natural clean label fermentates are made from pulses, grains and by-products from food…
From conventional to Bio Bud: starches and pre-gelatinized starches and flours
For gluten-containing and gluten-free applications - our products based on wheat, spelt or other cereals and pulses offer many application possibilities.
Discovering Lecithin: A Versatile Natural Ingredient
Lecithin is obtained from the oil fractions of sunflower, soya bean and rapeseed oil and has special physico-chemical properties.
Glucono-delta-lactone as a sustainable alternative to phosphate in baked goods
Glucono-delta-lactone produced by fermentation is an established alternative for phosphate-free doughs.
The boom in drinkable meals and the role of thickeners
Carolean is a mixture of prickly pear leaves, locust bean gum and xanthan gum and increases viscosity.