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.

The company exhibits together with its sister companies from the Stern-Wywiol Group for the first time, on the occasion of the new Ingredients exhibition, which premieres in parallel with the ISM.

Enzyme solutions for gluten-free wafers

Demand for gluten-free products is growing, the company observes. This product segment creates special challenges for wafer manufacturers, as batters made from alternative grains like buckwheat, rice and millet have difficult properties. The batters are thin and difficult to work with, and the finished wafers are fragile. SternEnzym has expanded its expertise in this area and proposes targeted recipe adjustments and special enzymes, which can help manufacturers produce wafers with good structure and browning. Even very light batters like rice can be browned enzymatically, the company highlights.

All-around wafer production

SternEnzym also supports manufacturers of conventional wafers with dedicated enzyme solutions. Issues stem from varying flour quality with too much gluten, often leading to production problems – excessive batter viscosity, clogged nozzles, and fluctuating quality. SternEnzym proposes enzymes that stabilize production and improve wafer crispiness, while reducing energy consumption and baking times.

Reduced sugar

As sugar reduction remains a central issue for the industry, SternEnzym is also showcasing its enzyme solutions for the production of fructooligosaccharides (FOS). These are fibers and can contribute to sugar reduction. They are discussed in the industry as an interesting ingredient with benefits for the gut microbiome.
As a sample for attendees, SternEnzym and its sister companies will share rice wafers with raspberry or coconut macaroon cream, which combine ingredients from all brands: vitamin mixes from SternVitamin, flavors from OlbrichtArom, lecithin and coconut milk powder from SternChemie, and enzyme solutions from SternEnzym for color optimization. This creation was made in the company’s Wafer Laboratory, where wafer expert Angelika Drakulic develops customer-specific solutions under industrial conditions.

“For us, as <enzyme designers> for baked goods and confectionery production, it was immediately clear that we would exhibit at the new ISM Ingredients. This is our third time at the ISM,” says Viktor Wild, Head of Business Unit at SternEnzym. “The new format focuses on ingredients and is especially attractive for our target groups. The joint exhibit with our sister companies underlines the innovativeness in this collaboration of specialist solution providers.”

Photo: SternEnzym