SternEnzym to unveil cutting-edge enzyme, sugar reduction solutions at ProSweets Cologne 2025

GERMANY – SternEnzym, a global leader in functional enzyme systems,  is set to showcase its latest innovations in enzyme technology for the confectionery industry at ProSweets Cologne 2025, scheduled from February 2 to 5.

Exhibiting at Hall 10.1, Booth J-061, the company will demonstrate how its enzyme solutions align with emerging industry trends such as sugar reduction, helping manufacturers develop products that cater to the growing demand for healthier options. Beyond health benefits, these advancements also enhance production efficiency by streamlining processes and reducing downtime.

A significant focus of SternEnzym’s presentation will be solutions for the wafer industry. Many manufacturers face persistent challenges, including inconsistent flour quality, which disrupts production and affects product consistency.

SternEnzym has developed enzyme systems specifically to tackle these issues, ensuring optimized dough viscosity and stabilized production processes. These innovations not only improve the quality of wafers but also reduce energy consumption and shorten baking times, delivering both economic and operational benefits.

Visitors to ProSweets can also look forward to discovering two innovative wafer concepts developed by SternEnzym.

The first features crispy wafers filled with a rich, brownie-flavored cream, offering a classic indulgent treat. The second, called “Dubai Chocolate,” reflects current social media trends with a cream made from pistachio paste, kadaifi (angel hair), and tahini. These wafers stay exceptionally crispy thanks to a specially designed enzyme, highlighting SternEnzym’s ability to combine technical expertise with market insight.

These creations were refined in the company’s wafer laboratory, a state-of-the-art facility equipped with a semi-automatic pilot plant that simulates real-world production. This allows SternEnzym to test and perfect solutions under conditions identical to those of industrial manufacturers, ensuring the products meet specific customer requirements.

SternEnzym will also debut its innovative approach to sugar reduction with a groundbreaking enzymatic process for producing fructooligosaccharides (FOS) from sucrose.

FOS, a prebiotic compound that supports gut health by fostering beneficial bacteria, offers a functional way to reduce sugar content in confections without compromising taste or texture. This breakthrough provides confectionery manufacturers with a unique opportunity to develop products that appeal to health-conscious consumers seeking both indulgence and nutritional benefits.

Attendees at ProSweets Cologne will have the chance to experience SternEnzym’s innovations firsthand. Visitors to Booth J-061 can sample the newly developed wafer creations and other products, providing a tangible demonstration of the company’s commitment to quality and innovation.

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