SternEnzym spotlights enzymes for gluten‑free wafers and sugar‑reduced confections at ISM
SternEnzym is putting the spotlight on two of the confectionery sector’s biggest formulation challenges – gluten‑free wafer performance and sugar reduction – as it unveils a suite of new enzyme solutions at ISM Ingredients 2026 in Cologne.
The event marks the first dedicated ingredients showcase held alongside ISM, and the first time SternEnzym is exhibiting jointly with sister companies from the Stern‑Wywiol Group.
Enzymes tackle the structural challenges of gluten‑free wafers
With demand for gluten‑free products continuing to rise, wafer manufacturers are grappling with the technical drawbacks of alternative grains such as rice, millet and buckwheat. Without gluten, batters become thin, difficult to handle and prone to producing fragile finished wafers.
SternEnzym says its expanded enzyme toolbox can help manufacturers overcome these weaknesses. Through targeted recipe adjustments and specialised enzymes, producers can achieve improved structure, stability and browning, even in very light batters such as rice. The company is demonstrating the results on‑site with a rice wafer filled with raspberry–coconut macaroon cream, developed in collaboration with sister companies across the group.
Stabilising conventional wafer production
Beyond gluten‑free, SternEnzym is also highlighting solutions for conventional wafer lines, where fluctuating flour quality – particularly excess gluten – can cause processing issues such as high viscosity, clogged nozzles and inconsistent product quality. Its enzyme systems are designed to stabilise batter behaviour, enhance crispiness and reduce both baking times and energy use, offering manufacturers efficiency gains alongside quality improvements.
Sugar reduction through FOS production
Sugar reduction remains a top priority for confectionery brands, and SternEnzym is showcasing enzymatic solutions for producing fructooligosaccharides (FOS – dietary fibres that can partially replace sugar while supporting gut health. FOS is gaining traction as a multifunctional ingredient that delivers sweetness, bulk and prebiotic benefits, making it an attractive option for reformulation.
Group innovation on display
The company’s presence at ISM Ingredients is also a milestone for the Stern‑Wywiol Group. For the first time, SternEnzym, SternVitamin, SternChemie, OlbrichtArom and Planteneers are exhibiting together, offering confectionery manufacturers access to integrated ingredient systems spanning enzymes, vitamins, flavours, lipids and functional solutions.
The collaborative rice wafer concept – combining vitamin premixes, flavours, lecithin, coconut milk powder and enzyme‑driven browning – showcases how the group can deliver cross‑functional, ready‑to‑scale product solutions developed in its in‑house Wafer Laboratory.
“A natural fit for our enzyme design expertise”
“For us as ‘enzyme designers’ for baked goods and confectionery production, it was immediately clear that we would exhibit at the new ISM Ingredients,” said 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.”
Tastings and technical consultations
Visitors can find the Stern‑Wywiol companies in Hall 10.1, Booth J‑009, where experts will be available to discuss enzyme solutions for wafers, biscuits, crackers, long‑life baked goods and marzipan. Attendees can sample the group’s wafer creations, as well as protein bars and clean‑label ice cream concepts from Planteneers.
