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𝗔 𝗹𝗼𝘁 𝗼𝗳 𝗳𝗼𝗼𝗱 𝗲𝘅𝗽𝗲𝗿𝘁𝗶𝘀𝗲 𝗶𝗻 𝗼𝗻𝗲 𝗯𝗼𝗼𝘁𝗵 𝗮𝘁 𝗙𝗶 𝗘𝘂𝗿𝗼𝗽𝗲 At Food ingredients Europee, the Stern-Wywiol Gruppe’s Food Ingredients Division will be represented by Planteneers, Hydrosol, SternVitamin, Sternchemie, Mühlenchemie, SternEnzym, DeutscheBack and OlbrichtArom. All eight companies will be sharing one booth in Frankfurt. This gives visitors the opportunity to explore different areas of food development in one place and connect with experts from across the division. Whether you are working on a plant-based concept, looking for the right stabilizing system, developing a new bakery product or exploring solutions in nutrition, lipids, enzymes or flavours, there will be plenty to discover. We will also have a special joint development with us. More about our product highlights in the coming weeks. 📍 Booth 31K56 📅 November 17–19, 2026 Will we see you at Fi Europe?

𝟮 𝗽𝗿𝗼𝗱𝘂𝗰𝘁𝘀 𝗶𝗻 𝗼𝘂𝗿 𝘀𝗽𝗼𝘁𝗹𝗶𝗴𝗵𝘁 𝗮𝘁 The Future of Protein Production 𝗻𝗲𝘅𝘁 𝘄𝗲𝗲𝗸: 𝗣𝗹𝗮𝗻𝘁-𝗯𝗮𝘀𝗲𝗱 𝗕𝗲𝗲𝗳 𝗝𝗲𝗿𝗸𝘆 A chewy snack based on our fiildMeat S 121001, our versatile wheat-based functional system. By adapting process parameters, manufacturers can create different textures and formats using common production equipment from firm, sliceable products to chewy snacks and heat-stable toppings. 𝗣𝗹𝗮𝗻𝘁-𝗲𝗻𝗿𝗶𝗰𝗵𝗲𝗱 𝗖𝗮𝗯𝗮𝗻𝗼𝘀𝘀𝗶 Combining animal and plant-based ingredients, this hybrid concept offers consumers a way to reduce their consumption of animal products while enjoying the familiar taste they are used to. Together with Hydrosol our colleagues Pia, Rebecca, Frank and Marcel will welcome you at 𝗯𝗼𝗼𝘁𝗵 𝟭𝟵. Which of our two products are you more curious about?

𝗣𝗮𝘀𝘁𝗿𝗮𝗺𝗶 𝘄𝗶𝘁𝗵𝗼𝘂𝘁 𝘁𝗵𝗲 𝗺𝗲𝗮𝘁? 𝗡𝗼𝘄 𝘄𝗲’𝗿𝗲 𝘁𝗮𝗹𝗸𝗶𝗻𝗴. For many consumers, one reason to reach for plant-based alternatives is simple: variety. More choice, different products and something new on the plate. So why not Pastrami? Our latest plant-based concept brings the characteristic Pastrami experience into a format designed for industrial production: • High in protein • Clean label* • Fibrous, meat-like texture • And with a pepper crust? Even better. It adds another option to the plant-based range, whether for sandwiches, snacks or other applications. But for us, innovation also has to work in production. That’s why the concept is developed for standard processing equipment, helping manufacturers explore new plant-based products without completely reinventing their production setup. And Pastrami is just one possibility. The same functional system can also be used for products such as plant-based Salami or Beef Jerky-style concepts. One system, different formats and plenty of room for new ideas. Carl from our R&D team went straight for the classic: Pastrami on a sandwich.🥪 What would you make with it? 👇 __ *We define “clean label” and “without additives” as formulations free from declarable E-numbers, or avoiding certain additives such as preservatives, flavor enhancers, or even added flavors altogether. Recipes may contain natural flavors or spice blends.

𝗜𝘀 𝘁𝗵𝗲 𝗽𝗿𝗼𝘁𝗲𝗶𝗻 𝘁𝗿𝗮𝗻𝘀𝗶𝘁𝗶𝗼𝗻 𝘀𝗹𝗼𝘄𝗶𝗻𝗴 𝗱𝗼𝘄𝗻? The alternative protein industry is entering a new phase. Funding pressures, geopolitical uncertainty, regulatory hurdles, and changing consumer expectations are reshaping the market. But does this signal a slowdown or a shift toward greater commercial maturity? Dr.-Ing. Pia Meinlschmidt, Head of Product Management at Planteneers, will join an expert panel at The Future of Protein Production x CMS Amsterdam 2026 to explore this very question. 📍 𝗙𝗣𝗣 𝗖𝗼𝗻𝗳𝗲𝗿𝗲𝗻𝗰𝗲 (𝗘𝗹𝗶𝗰𝗶𝘂𝗺 𝟭) 📅 𝗧𝗵𝘂𝗿𝘀𝗱𝗮𝘆, 𝗡𝗼𝘃𝗲𝗺𝗯𝗲𝗿 𝟱, 𝟮𝟬𝟮𝟲 𝟵:𝟭𝟬 𝗔𝗠 The discussion will address what comes next for the protein industry: Which technologies and business models have long-term potential? How are companies adapting to new market realities? And what will it take to scale protein innovations successfully? 💬 What's your perspective: Is the protein industry facing a slowdown or entering its next stage of maturity?

Pea protein is pea protein… right? Oh, you'd be surprised! 🌱 As I promised in my last post, I'd love to share more about what we are working on in our Food Polymer Characterization laboration. I got the opportunity to take part in the DiPisum research project (Grant No. 031B1444K) focusing on the sensory evaluation of proteins from newly bred pea varieties. And believe me, there is much more to pea protein than you might think! Our task in this project is to evaluate how these pea proteins differ in their sensory properties. We receive a large number of samples for analysis, and one of the most interesting parts of this project is working with our trained sensory panel, made up of colleagues from Stern-Wywiol Gruppe who have gone through special training to evaluate sensory properties in a structured and scientific way. But what does that actually mean? Before starting the evaluations, our panel members learn to recognize and describe different sensory attributes using reference samples: · What exactly does bitterness taste like? · How intense is it? · What about aroma, color, mouthfeel and other characteristics? It might sound simple, but sensory analysis is actually a whole science! And this is what makes the project so interesting to me. Understanding the sensory profile of a protein at such an early stage gives us valuable information about how it might influence the taste, aroma and overall quality of the products we develop. That is also why I find it so exciting that we have the opportunity to carry out these analyses in our own FPC laboratory. One thing that really surprised me was how much pea proteins from the same botanical source can differ in their sensory profiles. They can cover a whole range of tastes and aromas, and these differences may make them suitable for very different food applications. I’m also very grateful for the opportunity to learn from Vanessa Wulf, who is closely involved in the project and supports us with her experience in sensory analysis and protein characterization. It’s great to have someone to learn from and exchange ideas with. It’s exciting to see how scientific methods, trained colleagues and analytical knowledge come together to help us better understand our ingredients. Is there anything you want to know about pea protein? 😉

𝗗𝗟𝗚 𝗘𝘅𝗽𝗲𝗿𝘁 𝗥𝗲𝗽𝗼𝗿𝘁 𝗼𝗻 𝗨𝗹𝘁𝗿𝗮-𝗣𝗿𝗼𝗰𝗲𝘀𝘀𝗲𝗱 𝗙𝗼𝗼𝗱𝘀 – 𝗻𝗼𝘄 𝗮𝘃𝗮𝗶𝗹𝗮𝗯𝗹𝗲 𝗳𝗼𝗿 𝗱𝗼𝘄𝗻𝗹𝗼𝗮𝗱! How should ultra-processed foods really be assessed? Is the degree of processing enough or do we need a more differentiated perspective? The new 𝗗𝗟𝗚 𝗘𝘅𝗽𝗲𝗿𝘁 𝗥𝗲𝗽𝗼𝗿𝘁 “𝗙𝗼𝗰𝘂𝘀 𝗼𝗻 𝗨𝗹𝘁𝗿𝗮-𝗣𝗿𝗼𝗰𝗲𝘀𝘀𝗲𝗱 𝗙𝗼𝗼𝗱𝘀, co-authored by our expert Dr.-Ing. Pia Meinlschmidt from Planteneers, takes a closer look at current classification systems such as NOVA and discusses their limitations. The report explores why nutritional, technological, social, and environmental aspects should also be considered when evaluating foods. 👉 𝗪𝗮𝗻𝘁 𝘁𝗼 𝗱𝗶𝘃𝗲 𝗱𝗲𝗲𝗽𝗲𝗿 𝗶𝗻𝘁𝗼 𝘁𝗵𝗲 𝗨𝗣𝗙 𝗱𝗲𝗯𝗮𝘁𝗲? 𝗗𝗼𝘄𝗻𝗹𝗼𝗮𝗱 𝘁𝗵𝗲 𝗳𝘂𝗹𝗹 DLG e.V. - German Agricultural Society 𝗘𝘅𝗽𝗲𝗿𝘁 𝗥𝗲𝗽𝗼𝗿𝘁 𝗵𝗲𝗿𝗲: https://lnkd.in/e_fAfa4b