Objectives, trends, developments

In which direction is food manufacturing headed? What do consumers expect of your products and how can you meet this demand? Find out more about.

Soya, lupine and pea
Zero Allergen Content

Zero Allergen Content

Demand for allergen-free foods is growing steadily.

Read more about zero allergen content

Dietary Fibre Enrichment

Foods with reduced fat and sugar content are popular with consumers.

Read more about dietary fibre enrichment

Chicory
Dietary Fibre Enrichment
Donut
Baking and Freeze/Thaw Stability

Baking and Freeze/Thaw Stability

It can be an art applying decorations and glazes – and just as much of one keeping these decorations consistently stable.

Read more about baking stability

Clean Label

Knowing what foods contain and, above all, what they do not: details on food packaging are now higher up many consumers’ list of priorities.

Read more about Clean Label

Rice, tomato, pea
Clean Label
Cellulose
Emulsification

Emulsification

Emulsifiers are essential for manufacturing ready-to-eat products and convenience foods.

Read more about emulsification

Tomato
Colour Stabilisation

Colour Stabilisation

Colours are synonymous with freshness and wholesomeness. Visual appeal is one fundamental reason why consumers buy.

Read more about colour stabilisation

Plasticity Enhancement

As demand for vegetarian and vegan products increases, so is the pressure on the food industry.

Read more about plasticity enhancement

Sausage and bun
Plasticity Enhancement
Croissant
Baked Product Shelf Life

Baked Product Shelf Life

Bread should be soft, the crumb elastic – and should remain so for as long as possible after the first slice.

Read more about baked product shelf life

Flavour Rounding

If sweetness is what provides the right flavour in the first place, then sugar alternatives are called for.

Read more about flavour rounding

Sugar
Flavour Rounding
Tomato
Flavour Intensification

Flavour Intensification

Full of flavour with clean-label characteristics: sensorially enhanced products that manage without conventional flavour enhancers appeal to consumers.

Read more about flavour intensification

Soy beans
Gluten-Free Applications

Gluten-Free Applications

Gluten-free diets are even popular with people, who do not suffer from a coeliac condition.

Read more about gluten-free applications

Low-Calorie Extenders

The “less sugar” or “no added sugar” product labels are worth adopting, not just in sports nutrition.

Read more about low-calorie extenders

Chicory
Low-Calorie Extenders
Grilled sausage
Cook-Loss Prevention

Cook-Loss Prevention

Even the biggest appetite fades if sausages are dripping in water or potato turnovers lose their shape.

Read more about preventing cook loss

Crumb Lightening

Mediterranean baked products and French baguettes in particular typically feature a light-coloured crumb throughout.

Read more about crumb lightening

Beans
Crumb Lightening
Peas
Protein Enrichment

Protein Enrichment

Highly concentrated protein is also an in-demand ingredient in foods for weight reduction diets and for people with allergies or intolerances.

Read more about protein enrichment

Tomato
Salt Reduction

Salt Reduction

Less salt? Yes, please – but done the natural way, no additives, gluten or GMO.

Read more about salt reduction

Texture

Crispy, creamy, crunchy, soft ... consumers not only want taste sensations, textures also have to appeal to them.

Read more about texture

Macarons
Texture
Donuts
Freeze Stability

Freeze Stability

If visual appeal, flavour and mouthfeel are diminished when products thaw, customer satisfaction quickly melts away.

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Vegan Alternatives

Even if it does not contain meat, milk or egg, it should nevertheless have shape, a perfect texture and a thoroughly satisfying flavour.

Read more about vegan alternatives

Peas, soy and beans
Vegan Alternatives
Blätterteigtaschen
Viscosity

Viscosity

The moment of truth comes when an apple turnover is switched from the freezer to the oven: will it manage to hold on to its shape and filling?

Read more about viscosity

Peas
Water-Binding Capability

Water-Binding Capability

Maintaining succulence, water-binding capability and stability in ready meals and frozen products ... Not every additive is perfectly suited to that task.

Read more about water-binding capability

Sugar Reduction

Consumers like seeing labels like “less sugar” or “no added sugar”.

Read more about sugar reduction

Chicory
Sugar Reduction