AHRENSBURG, GERMANY — Stern-Wywiol Gruppe added a Taste Excellence Center to its Stern-Technology Center in Ahrensburg, Germany.

The center plays a major role in the group’s growth with about 170 R&D staff from the various subsidiaries.

“Regular tastings and sensory evaluations are indispensable for top results, and have long been part of our product development,” said Matthias Moser, managing director of the Food Ingredients Division of the Stern-Wywiol Gruppe. “With the Taste Excellence Center we are taking this testing to a more objective level.”

A trained sensory panel evaluates products using standardized processes. A sensory room with five cabins and modern equipment assists in the independent and objective assessment of the products.  

“We’ve done many seminars with customers,” Moser said. “This service will naturally continue with our Taste Excellence Center. For example, customers can use our sensory panel for products that aren’t going so well. If desired we can use the results to develop approaches for improving taste, texture, color, and mouthfeel.”

Monitoring current trends is a key element for sustainable growth. And it’s not just about implementing current trends in demand-oriented products, but also being part of shaping future local and global trends.

“Our teams are always looking for new things. They research around the globe on innovative solutions for the challenges of our time and our customers,” said Torsten Wywiol, chief executive officer of the Stern-Wywiol Gruppe. “Our goal is to always be an idea ahead. That’s what has made us successful in the past, and it will help us play an active role in shaping the future of the food industry.”

Plant-based alternatives are a fast-growing market. It is estimated that their market share will increase five-fold, from around 2% in 2020 to 10% in 2035. Thanks to new technologies and intensive research and development, the number of new products is rising at a breathtaking pace.

“Alongside product innovations, new ingredients also offer growth potential, especially mycoproteins and cellular agriculture,” Moser said. “But new products can succeed only if their taste, texture, aroma, and appearance are appealing. And that’s exactly what we make sure of with the Taste Excellence Center.”

With 12 companies, revenues exceeding 760 million euros and some 1,950 employees around the globe, the independent, owner-managed Stern-Wywiol Gruppe is one of the world’s most successful international suppliers of food and feed ingredients.

MC, which specializes in flour analysis and additives, is part of the Stern-Wywiol Gruppe.