Other laboratories at the Technology Centre of the Stern-Wywiol Gruppe: designed for interdisciplinary cooperation.

The dairy laboratory: specific adjustment of milk-based products

Thies J. Meier, Head of Research and Development - Milk, Ice Cream and Deli Foods

"We give dairy products the individual look and feel consumers expect of branded products. To do that we control texture, flavour and appearance with systems made up of a diversity of active ingredients whose functionalities have synergistic effects."

Thies J. Meier, Head of Research and Development - Milk, Ice Cream and Deli Foods

In our dairy laboratory we develop tailor-made stabilizing systems. Our modern pilot plant includes a UHT tubular heat exchanger for yoghurt, pudding and similar products, a UHT device for highly viscous foods like processed cheese, a whipping machine for mousse, various emulsifying machines with direct or indirect heating for cream cheese, and also high-pressure homogenizers. Our specialists then apply the results of our trials to the industrial-scale plant at our customers’ factories.

The meat laboratory: our own little butcher’s shop

Friedemann Nau, Applications Manager – Meat Technology

“Our customers want to manufacture top-quality meat and sausage products at economical prices. We develop functional systems geared specifically to these requirements. In particular we offer innovative solutions for restructured meat products and for prolonging the shelf-life of meat and sausage.”

Friedemann Nau, Applications Manager – Meat Technology

Besides optimizing the shelf-life of products and creating efficient meat binding systems for convenience products, our core competences include developing sausage and ham specialities: French gourmet ham, finest quality German ham, English sandwich ham, Arabian poultry products, Italian pizza ham or Russian ham specialities. In our meat laboratory we develop special injection additives for these applications and recipes that we can modify and optimize as the customer wishes.

For our practical tests we have access to a large number of selected raw materials such as animal and vegetable proteins, thickening and gelling hydrocolloids, flavouring agents and phosphates. Besides a vacuum cutter and a micro-cutter, the meat laboratory’s technical equipment includes a combined cooking and smoking plant. In the large cold store we can test additives for ham injection at different temperatures with a 76-needle injector and a tumbler.

 

The deli food laboratory: new solutions to meet customers’ increasing demands

Rolf Bialek, Applications Manager – Deli Foods

“Consumers are extremely particular about the quality and diversity of deli specialities, but manufacturers are experiencing financial pressure to rationalize production methods. In order to meet the demands of both sides we develop complexes of active ingredients for ready meals, soups, sauces, ketchups, mayonnaises and dressings in our own technical trials department.”

Rolf Bialek, Applications Manager – Deli Foods

Our technical department is equipped with the latest devices and pilot plant for making many deli specialities: mixing and emulsifying machines for mayonnaises and sauces, autoclaves for sterilized ready meals and tubular heat exchangers with high-pressure homogenizers for UHT sauces and soups are just a few examples. Our sister company Hydrosol draws on years of experience in formulations, process technology and the interactions of raw materials to create tailor-made stabilizing and texturizing systems. Highlights of this work include hydrocolloidal filling aids for ready meals, functional systems for deli salads and dressings and our dried hydrocolloid/egg compounds for the mayonnaise industry.

The ice cream laboratory: ice cream takes competence.

Thies J. Meier, Head of Research and Development - Milk, Ice Cream and Deli Foods

“Although emulsifiers and stabilizers only make up a small part of the ice cream, the right choice and composition of the individual components is decisive for the success or failure of the end product. We adjust all the relevant product attributes in close cooperation with our customers.”

Thies J. Meier, Head of Research and Development - Milk, Ice Cream and Deli Foods

Whether it is a case of standard or premium ice cream production, of optimizing an existing product or launching a new speciality – our sister company Hydrosol will help you fulfil even unusual wishes or requirements.

The trial spraying plant: spray drying, spray crystallization and microencapsulation

“On our trial spraying plant, that can be configured individually, our experts from the various disciplines carry out extensive tests for developing powdered products and optimizing formulations. We produce samples under realistic manufacturing conditions so that it is easy to up-scale them for industrial plant.”

Studio for food supplements

Astrid Pomrehn, Product Development – Food Supplements

“Our laboratories offer excellent working conditions for the extensive analyses and tests needed for developing health and wellness products. We produce soy drinks, drinking gelatine, base powders, deoiled lecithin granulate, dietetic products, protein drinks for athletes, dry isotonic beverage bases and various types of functional bars – all in top quality.”

Astrid Pomrehn, Product Development – Food Supplements

Nutritionally valuable food supplements must have a pleasant flavour so that consumers are willing to buy them regularly. We taste the products – often together with our customers – to adjust the flavour, texture and form of administration to the proposed target group, taking regional preferences into account. The development and production of functional bars is part of our core business.

Lipids laboratory

Roland Adelmann, Head of Lipids and Lecithin Research

“In the field of vegetable lipids and lecithins, especially, applications research is essential as a basis for innovation. Our work covers both human and animal nutrition.”

Roland Adelmann, Head of Lipids and Lecithin Research

In order to develop and enhance lecithin specialities and combinations of lipids we have a laboratory fitted with analytical equipment for quality control and numerous testing devices. Extensive trials on our pilot plant with hot and cold spraying technology enable us to devise customized solutions for converting oily substances into powder or crystalline structures with enhanced functionalities.