At Fi Europe 2026 in Frankfurt, Germany from 17-19 November, SternEnzym will showcase enzyme solutions for current challenges in the food industry. The focus is on solutions for the production of dairy products, nutritional supplements and gluten-free wafers. At the Stern-Wywiol Group’s booth, visitors can talk to experts from SternEnzym and seven of its sister companies. They can access enzymes, vitamins, flavours, baking enhancers, stabilising systems and other functional ingredients, as well as combined solutions.

For example, dairy ingredients. Dairy products are one of the world’s most important staple foods. Enzymes offer producers many ways to improve product quality and process efficiency. SternEnzym focuses on two established application areas.

Lactase can be used to produce lactose-free or lactose-reduced versions of milk, yogurt and many other dairy products. At the same time, it prevents lactose from crystallising in ice cream and sweetened condensed milk, thus avoiding the undesirable “sandy” texture. Lactase also offers another advantage for product development – when lactose is enzymatically hydrolysed, the resulting monosaccharides, glucose and galactose, are sweeter than lactose. Manufacturers may therefore reduce the amount of added sugar in products like milk-based beverages.
For yogurt, SternEnzym offers a combination of transglutaminase and phospholipase. Products with low fat content often have a mouthfeel described as “less rich and creamy”. The enzyme combination increases the strength of the protein network, resulting in a fuller, creamier consistency. It also helps to prevent syneresis, the company says.