Stern-Wywiol Gruppe: The futuremaker in functional ingredient systems
Visit us at booth 6D90 in Paris, December 3rd - 5th, 2019
United under the Stern-Wywiol Gruppe umbrella, twelve German specialist companies develop and produce custom functional systems. One of our key advantages is the state-of-the art application expertise of our Stern-Technology Center, with its wide range of pilot equipment for bread, pastry and pasta, dairy, deli, meat and confectionary products. From hundreds of raw materials, we systematically identify synergies between ingredients to develop high-performance functional systems and individual solutions. With 150 developers worldwide and own affiliates in 16 countries, we export to over 130 countries.
As a leading international supplier of stabilising and texturing systems for dairy products, ice cream and desserts, deli foods and ready meals, meat, sausage and fish products plus their plant-based alternatives, we are focusing on Free From solutions at FiE 2019. Discover our latest functional systems and all-in compounds – including new concepts for melted cheese preparations and plant-based alternatives to dairy, deli and meat products plus declaration-friendly preservatives for meat products.
Flour improvement, customised enzyme design and innovative concepts for the baking industry are our core competencies. The synergies with our sister companies Mühlenchemie, a leader in flour standardisation and enzyme system specialist SternEnzym back up our motto “From flour to final”. Together we develop functional systems and active compounds for all kinds of baking applications and processes. Meeting challenges like fresh keeping, current trends and local market requirements. Gluten-free solutions will be one of our main focus areas at this years FiE.
With 150 years of experience we develop and produce a wide assortment of flavourings, citrus-peel pastes, cheese powders and seasonings. Through knowledge, precision and an understanding of your challenge, we ensure that taste, texture and formulation fit the product and its manufacturing process.
Stabilising and texturing systems for dairy-free products
Naturalness and clean label are a rapidly growing market. “From Clean to Clear Label” was already the top trend in 2015. The change from just organic foods to organic foods with transparent ingredients information appeared very quickly on packaging, and the non-use of additives such as preservatives, artificial flavours and flavour enhancers is now almost its own market category.
Stabilising and texturing systems for plant-based meatless products
Plant-based alternatives to meat are undoubtedly growth drivers in the food market. However, just plant-based at any price is no longer enough. More and more consumers are also looking for a short list of ingredients with as few additives as possible.
We are constantly working on new solutions for plant-based products, clean labels and allergen-free systems.
Gluten-free and vegan bakery
We offer solutions to reduce or eliminate additives in bread and pastry, and for lean and clean declaration. Our TopBake Rice and TopSweet Rice enable the production of gluten-free baked goods. Visit us at booth 6D90 to taste our solutions in a gluten-free “Tarte Flambée.” Our sister company Hydrosol developed the plant-based sour creme and bacon.
Flavours for that extra boost
Authentic sweet and savoury flavours for food and beverages. Expertise is what propels OlbrichtArom and our entire group. As part of the Stern-Wywiol Gruppe we have colleagues who are experts in dairy products, baked goods and confectionary, deli foods and snacks. All this makes us a capable partner for custom, high-quality products – effective and cost-efficient.
We are a leading supplier of high-quality chocolate pieces for use in food products, in many shapes and variants. With a strong emphasis on custom specialities and long expertise in chocolate manufacture, we translate customer needs and their quest for differentiation into delicious, creative chocolate products. This year at FiE we’re presenting three new trend lines of chocolate pieces: Cheesecake Temptations, Caramel Indulgence and Chocolate Coffee Chunks.
For 65 years we have been the pioneers in lecithin and specialised functional food lipids like MCT oil products, red palm oils and coconut milk powders. Our focus is on custom alternatives for the food and nutrition industry, such as ketogenic MCT powders and organic sunflower lecithins. We’re looking forward to finding the right lecithin and MCT solution with you at this year’s FIE.
Classic cheesecake meets exciting flavours
Cheesecake has long been a favourite, whether for cake, pralines, yogurt, ice cream or cereals. With our new Cheesecake Temptations, grandmother’s classic treat gets an exciting new twist. Four of the six variants are based on white chocolate combined with flavours like blueberry, matcha or lime. A real treat for your customers!
Customised lecithin solutions
In lecithins, Sternchemie offers non-GMO, hypoallergenic and certified organic products for baked goods and confections, instant powders and nutritional supplements. A special highlight is our organic sunflower lecithin. Naturally we also develop clean label lecithin solutions with specific properties to customer order.
Caramel indulgence redefined
Caramel is one of the fastest growing sweets categories around the world, and is also becoming a leading flavour in many other products. The new HERZA caramel range offers six different chocolate pieces with the most popular caramel notes. Enjoy flavours like Fruity Caramel and Burnt Caramel, or the hard crunch of Salted Caramel Crunch.
Universal MCT solutions
Ongoing topic: Keto! An important constituent of the keto diet is high-quality oils and fats containing a large proportion of MCTs. Sternchemie offers MCTs, including in sustainable RSPO-compliant as well as palm-free versions. Colourless, odourless and flavourless, this low-viscosity oil is ideal for many products, from sports nutrition, dietary food and baby food to baked goods and confections. We also offer powdered MCTs for vegan and other diets, with a focus on clean label solutions.
Micronutrient premixes for every stage of life: We develop and produce vitamin and mineral premixes to fortify foods and beverages and for use in food supplements. Our team customises micronutrient combinations to meet nutrition and lifestyle trends, and to fit your product parameters and processes. Today’s market demands greater differentiation than in the past, and we help you achieve it. At FIE 2019 we will present a new premix for gut health, a topic that will be a big trend in the future.
We specialise in enzyme systems to meet the challenges of the food industry. Our core competencies include the custom development and production of enzyme systems and other solutions for bakery and cereal products, beet and cane sugar, grain-based beverages, pasta, sweets and dairy products. We develop individualised solutions in close collaboration with customers.
As an international market leader in flour standardisation, flour improvement and flour fortification, our team of 100 research scientists work on tailor-made enzyme systems that are used to standardise more than 100 million tonnes of wheat flour annually. We export to over 130 countries and maintain close partnerships with over 2,000 mills around the globe. One focus at this year’s FiE is pasta. Pasta manufacturers can improve their product quality with our tailor-made flour improvers. These make it possible to choose cost-effective wheat grists and greatly reduce raw material costs, while achieving a quality comparable to durum wheat pasta.
Micronutrient premix - good for your gut
Our new premix addresses the current “good for your gut – good for you” trend. Physical and psychological stress and imbalanced nutrition can weaken the immune system, especially in the gut. Some 70-80% of all immune cells are found in mucosa-associated lymphoid tissue. This is where SternGut comes in.
Enzymes for wafer products
The Sternzym LQ series improves wafer production. In our pilot plant the processability of individual batters can be pretested on a quasi-industrial pilot scale. This lets wafer manufacturers significantly increase process efficiency for high-quality products, while cutting development costs.
Sugazym Quickmove minimizes processing problems
In the run-up to the sugar beet campaign, we offer a new enzyme compound that comprehensively solves the problem of microbial contamination in sugar beets. The microbially formed polysaccharides dextran and levan increasingly cause problems in sugar production, and this compound deals with that.
Get the best out of your pasta
Pasta manufacturers can improve their product quality with tailor-made flour improvers. These let them switch to cheaper wheat varieties and so considerably reduce the cost of raw materials, while achieving a quality comparable to durum wheat pasta.
More about Fi Europe
Fi Europe is the world’s leading food and beverage ingredients platform. Held yearly in a major European city, Fi Europe brings together the world’s leading food and beverage suppliers and specialists in research and development, production and marketing, to showcase the most diverse range of new and innovative ingredients and services.