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🥛🌾 Cereal drinks: simple ingredients, complex processes Turning oats, rice, or other grains into a cereal drink with the right sweetness, mouthfeel, stability, and nutritional profile is more complex than the short ingredient list might suggest. In our latest interview our Application Technologist Valeri Werner explains where enzyme come into play, why different grains require different approaches, and how enzymes can help shape the final product directly from the grain. 👇 Read the full interview below.

𝗖𝗮𝗻 𝗘𝗻𝘇𝘆𝗺𝗲𝘀 𝗥𝗲𝗽𝗹𝗮𝗰𝗲 𝗦𝗼𝗱𝗶𝘂𝗺 𝗠𝗲𝘁𝗮𝗯𝗶𝘀𝘂𝗹𝗳𝗶𝘁𝗲 𝗶𝗻 𝗕𝗶𝘀𝗰𝘂𝗶𝘁 𝗣𝗿𝗼𝗱𝘂𝗰𝘁𝗶𝗼𝗻? Sodium Metabisulfite (SMBS) has long been used to weaken gluten and improve the processing of hard sweet biscuits and certain crackers. However, its impact on flavour, colour, vitamin B1, and product labelling is leading many manufacturers to consider alternatives. In this article, Dr. Lutz Popper explains how proteolytic enzyme systems can replace SMBS, which process adjustments should be taken into account, and how a stepwise changeover can support both product quality and cost optimization. 👇 Read more below

𝗪𝗵𝗮𝘁 𝗶𝘀 𝘁𝗵𝗲 𝗯𝗶𝗴𝗴𝗲𝘀𝘁 𝗰𝗵𝗮𝗹𝗹𝗲𝗻𝗴𝗲 𝗶𝗻 𝗽𝗿𝗼𝗱𝘂𝗰𝘁 𝗱𝗲𝘃𝗲𝗹𝗼𝗽𝗺𝗲𝗻𝘁 𝘁𝗼𝗱𝗮𝘆? Every product development project comes with its own priorities. But balancing product quality, process efficiency and consumer expectations is becoming increasingly complex. Whether you work with bakery products, dairy applications, or plant-based foods, some questions appear time and again: • How can texture and mouthfeel be improved? • How can raw material variability be managed? • Where can production become more efficient? • And how can shelf life be extended without compromising quality? These factors are often closely connected. Improving one can affect another, turning product development into a constant balancing act. At SternEnzym, we work with manufacturers facing these questions every day. Now, we would like to hear your perspective: 𝗪𝗵𝗶𝗰𝗵 𝗼𝗳 𝘁𝗵𝗲𝘀𝗲 𝗰𝗵𝗮𝗹𝗹𝗲𝗻𝗴𝗲𝘀 𝗵𝗮𝘀 𝘁𝗵𝗲 𝗴𝗿𝗲𝗮𝘁𝗲𝘀𝘁 𝗶𝗺𝗽𝗮𝗰𝘁 𝗼𝗻 𝘆𝗼𝘂𝗿 𝗽𝗿𝗼𝗱𝘂𝗰𝘁 𝗱𝗲𝘃𝗲𝗹𝗼𝗽𝗺𝗲𝗻𝘁 𝘁𝗼𝗱𝗮𝘆? Take part in our poll and share your experience: https://lnkd.in/dUpVk9cj Once the poll has closed, we will share the results and take a closer look at what they mean for product development.

Acrylamide reduction for organic products? 🥨🍪 Acrylamide remains a recurring topic in independent product testing. Several reports have shown that organic baked goods are often more affected than their conventional counterparts. While recipe adjustments and process optimization can help to reduce acrylamide, the enzyme asparaginase is one of the most effective tools available. The challenge for organic manufacturers? Conventional asparaginase is typically not applicable for organic applications. Our portfolio now includes a new asparaginase that meets the requirements for organic food production, enabling manufacturers to effectively reduce acrylamide in baked goods and other applications. Reach out for more information 💚

𝗛𝗼𝘄 𝗔𝗿𝗲 𝗘𝗻𝘇𝘆𝗺𝗲𝘀 𝗖𝗹𝗮𝘀𝘀𝗶𝗳𝗶𝗲𝗱 𝘂𝗻𝗱𝗲𝗿 𝗘𝘂𝗿𝗼𝗽𝗲𝗮𝗻 𝗙𝗼𝗼𝗱 𝗟𝗮𝘄? Enzymes play a key role in modern food production, improving product quality, process efficiency, and sustainability. Beyond their technological benefits, however, their legal classification, labelling requirements, and the regulatory framework governing food enzymes are equally important. In this post, we are sharing an excerpt from the article “Enzymes – Technological Importance and Food Law Classification in Europe” by Dr. Lutz Popper, Brigitte Grothe, and Alexander Rohde, originally published in Lebensmittel & Recht (LMuR, Issue 2/2026). If you would like to read the full article, you can find the link to the journal in the comments below. 👇 Read the excerpt below:

𝗥𝗲𝘀𝗶𝗹𝗶𝗲𝗻𝗰𝗲 𝗶𝗻 𝗕𝗮𝗸𝗶𝗻𝗴 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀? 𝗧𝗮𝗸𝗲 𝗮𝘄𝗮𝘆𝘀 𝗳𝗿𝗼𝗺 𝘁𝗵𝗲 𝗕𝗮𝗰𝗸𝘇𝘂𝘁𝗮𝘁𝗲𝗻𝘃𝗲𝗿𝗯𝗮𝗻𝗱 Last week, Alexander Rohde and Claas Rissom attended the annual general assembly of the Backzutatenverband (Association of Baking Ingredients Manufacturers) in Berlin. 🥖 Alongside the formal agenda, including the board elections, the event provided valuable insights into the challenges and opportunities currently shaping our industry. 𝗢𝘂𝗿 𝗵𝗶𝗴𝗵𝗹𝗶𝗴𝗵𝘁𝘀 𝗳𝗿𝗼𝗺 𝘁𝗵𝗲 𝗮𝘀𝘀𝗲𝗺𝗯𝗹𝘆: • Wilko Quante reflected on the major crises that have shaped the baking industry since 2020 and highlighted how rising costs, disrupted supply chains and market volatility have reinforced the need for greater resilience. • Manuel Bach (Federal Office for Information Security (BSI)) picked up on the theme of resilience from a cybersecurity perspective, providing insights into critical infrastructure as well as the opportunities and risks associated with AI. • Dr. Lisa Feuerhake addressed resilience from a regulatory and legal standpoint, explaining how EU legislation aims to strengthen supply chain security while creating a reliable legal framework for businesses. Congratulations to Bärbel Heck on her election as a full board member. Many thanks to the organizers, speakers, and participants for the valuable exchange and inspiring discussions 💚