ProSweets 2025: SternEnzym presents novel enzymes for sugar-free confections and crispy wafers
From February 2 to 5, 2025, SternEnzym will present its latest enzyme solutions for the confectionery industry at ProSweets Cologne (Hall 10.1, Booth J-061).
The business will demonstrate how enzymes may help manufacturers create goods for consumers that are health-conscious and support current industry trends like sugar reduction. Simultaneously, these enzyme solutions facilitate more cost-effective production by enhancing procedures and decreasing downtime.
As a highlight, SternEnzym will show wafer makers how to fulfil growing market demands while improving the efficiency of their production operations. It notes how many producers deal with issues like uneven flour quality, which can cause quality swings and production halts. SternEnzym says it creates enzyme remedies to deal with these problems. In addition to improving consistency, these solutions lower energy usage and speed up baking times by stabilising output and optimising dough viscosity.
SternEnzym will present two creative wafer concepts at the trade fair: dark chocolate wafers filled with either a “Brownie”-flavoured cream or a “Dubai Chocolate” version. The Dubai cream, inspired by current social media trends, combines pistachio paste, kadaifi (angel hair) and tahini (sesame paste).
Thanks to a specially developed enzyme, the wafers stay particularly crispy. With these solutions SternEnzym enables manufacturers to offer economically produced, high-quality wafer products that meet current consumer trends.
The products presented were developed in the company’s own wafer laboratory. This semi-automatic pilot plant with full-size baking plates enables extensive testing under very realistic conditions, so that individual customer needs can be accurately implemented and targeted solutions developed for industrial use.
Another development SternEnzym will present at ProSweets 2025 is the enzymatic production of fructooligosaccharides (FOS) from sucrose. FOS are prebiotic compounds metabolised by beneficial gut bacteria and thus promoting a healthy microbiome.
Adding FOS from sucrose also enables reduction of the amount of sugar in confections, without negatively affecting taste or texture. This creates new opportunities for developing products that appeal to health-conscious consumers.
