The use of enzymes will bring tremendous improvement to food industry products and processes in future. Experts reckon that there are up to 30,000 different kinds of these biological all-rounders, yet only 5000 have been well described. The Stern-Wywiol Gruppe wants to leverage the potential of enzymes for its customers, using its applications know-how and working with capable partners.

Enzymes are natural catalysts, and in future they will play an important role in reducing costs and resource use. Using enzymes, flavours can be amplified and reduced, fats extracted and proteins unlocked. These processes also take less energy, since they do not need high temperatures. The use of chemicals can often be avoided, and the enzymes themselves are very precise in their applications.

Potential waiting to be unlocked

The industry has not even come close to utilizing enzymes to their full potential. At the Stern-Wywiol Gruppe we have a high level of applications understanding and knowledge of enzymes. This is a unique selling proposition against competitors, and has already led to many innovative solutions for customers just in the area of viscosity alone.

As enzyme designers we develop enzyme systems for the food industry. For future innovations we will specialise even more than we have until now. Enzymes already have uses in all of the Group’s business areas.

The possibilities are manifold; for example, enzymes are little used in the area of fats, although the potential is great. The use of enzymes for meat alternatives has not been researched at all. Vegan products are a lucrative application area for enzymes. The same goes for innovative flavours.

A collaborative effort

But this wide range of uses also means that we cannot do the development work alone. We need partners who understand enzyme production. Together with our knowledge of applications and our sales channels, we can do successful basic research. Therefore, we collaborate in the development of innovative new products with large and small primary manufacturers. With large companies we benefit from their ability to get things done; with smaller companies we benefit from their special knowledge of solutions. In future these highly differentiated products will be a promising business.

With our applications knowledge and the synergy potential of enzymes, exciting things are possible. In a team we find ideas we would not have had on our own.

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