SternEnzym is presenting enzyme solutions for confectionery products at ISM Ingredients 2026 (February 1 – 4, Cologne). Solutions for gluten-free wafers, improved wafer production and the enzymatic production of fructooligosaccharides (FOS) for sugar reduction will be among the highlights.
dsm-firmenich announced ‘Frosted Star Anise’ as its Flavor of the Year for 2026, drawing from the Pantone Color of the Year 2026: ‘PANTONE 11-4201 Cloud Dancer’. The lofty white hue inspired dsm-firmenich to elevate both an ingredient and a feeling as the 2026 Flavor of the Year.
Bakery solutions specialist Lasenor Emul, S.L. launched a texturizing protein made of peas that enabled a 50-100% reduction of eggs in muffin recipes. LASENOR® VP-100 is a texturizing pea protein specifically designed for commercial bakery applications.
Whether lowering ingredients such as sugar
or salt, or adding others – fibers, proteins, or more,
reformulating products for a better nutritional profile essentially means creating a new product with its own optimum processing parameters.
CSM Ingredients (Nexture) introduced Nuaré, a new, carob-based range of cocoa alternatives designed for use in baking and ice cream formulations. The new solution also addresses market volatility concerns and growing sustainability demands.
COFALEC, welcomes the publication of ISO standard 23983:2025 – Food products — Characteristics of fresh and dry baker’s yeast, the first international standard dedicated to baker’s yeast.
Backaldrin launched Sabia 2.0, a new version of its popular Sabia solution for baked goods’ flavor and appearance. The company further developed the popular solution to support creative baking ideas.
GoodMills Innovation launches High-MAC brans, which help enrich baked goods with fiber and preserve the desired texture, volume and flavor of the products. The finely milled and physically stabilized brans made from wheat, rye and spelt can be incorporated into a wide range of applications.