SternEnzym to showcase gluten-free, sugar-reduced enzyme solutions at ISM Ingredients
The company will demonstrate how targeted enzyme systems can improve dough handling and texture in gluten‑free wafer production, helping manufacturers maintain product quality even when working with variable or lower‑grade raw materials.
GERMANY – SternEnzym GmbH & Co. KG, a leading enzyme specialist within the Stern-Wywiol Gruppe, will showcase innovative solutions tailored for gluten-free baking and sugar-reduced confectionery at ISM Ingredients 2026, held from February 1-4 in Cologne.
SternEnzym’s exhibition will also spotlight enzymatic routes to produce fructooligosaccharides (FOS), a prebiotic sweetener that enables sugar reduction while contributing functional benefits to finished goods.
This debut participation aligns with the event’s focus on raw materials and semi-finished products for the sweets and snacks industry, addressing key challenges like clean-label demands and health-conscious reformulations.
The ISM Ingredients event provides a new platform running alongside the main ISM trade show, and SternEnzym will use the occasion for its first joint trade‑fair appearance with sister companies SternVitamin, SternChemie, OlbrichtArom and Planteneers, presenting a broader, integrated offering that spans enzymes, vitamins, flavours and plant‑based solutions.
The portfolio highlights enzymes for wafer production, improving batter stability and crispness even under high-speed processing, a crucial advantage as confectioners pivot to allergen-free and low-sugar profiles amid EU nutrition labelling pressures.
For gluten-free applications, SternEnzym’s transglutaminase and amylases promote protein networking and starch gelatinisation, yielding bakery items that rival wheat-based counterparts, vital in a market projected to grow 8% annually through 2030.
Sugar-reduction tech leverages fibre-boosting enzymes like inulinases, paired with natural sweeteners, to maintain indulgence while cutting calories, responding to consumer shifts post-2025 sugar tax expansions across Europe.
Group sister companies will co-exhibit, offering integrated demos on multifunctional ingredients that boost gut health via prebiotic synergies.
This showcase underscores SternEnzym’s R&D edge, rooted in Hamburg’s biotech hub, where 2026 innovations stem from pilot-scale trials addressing volatility in raw materials from climate-impacted oilseeds and grains.
With global demand for sweets rebounding, SternEnzym’s enzymes promise efficiency gains, potentially trimming production costs by 15% while meeting “less sugar, more fiber” mandates.
Attendees at ISM Ingredients can expect technical demonstrations, case studies on gluten‑free wafer optimisation, and discussions on integrating FOS production into existing sugar‑reduction strategies.
SternEnzym positions these offerings as practical tools for manufacturers seeking to meet consumer demand for cleaner labels, lower sugar and gluten‑free options without compromising product performance.
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