Markets

• Baking
  • Enzymes and baking
  • Bread making
    • Long shelf life
    • Reducing acrylamide
  • Fine baking
    • Cake options
    • Crackers, biscuits and wafers
    • Reducing acrylamide
  • Milling
    • Flour options
  • Reducing Acrylamide
• Beverages
• Brewing
• Confectionary
• Dairy
  • Capabilities
  • Milk
    • Trends
    • Testing
    • Lactose intolerance
    • Fortification and supplementation
  • Cheese
    • Trends
    • Welcome to the world of cheese
    • Benefits
    • Carotenoids
  • Fermented Milk
    • Trends
    • Dairy cultures
    • Yogurt
    • Sour cream and dahi
    • Fortification and supplementation
  • Whey
    • Trends
    • Color, Taste and Composition
    • Lactose intolerance
    • Process optimization and financial gains
  • Broadened dairy portfolio
• Dietary supplements
• Egg processing
  • Solutions
• Fruit & vegetable processing
• Infant nutrition
• Meat
• Medical nutrition
• Oils and fats
• Savory
  • Trends in savory
  • Culinary building blocks
  • All natural range of ingredients
  • Sodium reduction
  • Cost reducing ingredients
• Staple food fortification
• Wine
• Product families
  • Enzymes
  • Carotenoids
  • Nutraceuticals
  • Nutritional lipids
  • Vitamins
  • Cultures
  • Food protection solutions
  • Micronutrient premixes
  • Yeast extract based flavour ingredients