The reasons to develop new varieties and products are manifold. However, the main reason that drives us is our quest to meet and delight peoples’ individual...  read on

Whey consists of water (approx. 94%), nutritionally physiologically valuable whey protein (approx. 0.8%), lactose (approx. 4-5%), and valuable minerals (approx. 0.6%). It is creamy white and has a sweetish fuller flavour...  read on

Sunflower seeds are obviously the seeds of sunflowers. They contain 49% sunflower oil, 22% protein, 12% carbohydrates, 6% dietary fibres, and 3% minerals. Their oil content makes them an important...  read on

Proteins are basic elements in all somatic cells (nerves, sensory organs, muscles, cartilages, bones, chords, bands, skin, and the immune and hormone systems). Proteins participate in all biochemical processes...  read on

Raisin is the generic term for all dried grapes. The sultana owes its name to the fact that it took more than one hundred years before farmers achieved their goal of growing a seedless grape. The new variety was...  read on

Sugar is a sweet tasting carbohydrate that occurs in many forms in nature. Sugar plays an important role in our diet. There is a difference between cane sugar made from sugar cane and beet sugar made from sugar...  read on

Sugar usually describes monosaccharides, which consist of one sugar component, and disaccharides, which consist of two sugar components. The most important monosaccharides in food are glucose and...  read on

Sugar cane (Saccharum officinarum) is a member of the Poaceae family and is common in tropical and subtropical countries. Its history probably began in New Guinea. Today's main cultivation regions are India, Australia...  read on

Sugar alcohols (e.g. sorbitol, xylitol, mannitol, isomalt, lactitol) result from the reduction of their respective mono and disugars. They partly occur in nature, for example, sorbitol, and are usually less sweet than sugar...  read on

Sucrose (chemical name for sugar) is a disaccharide (disugar) that consists of glucose and fructose. Because of its sweetening effects and its influence on the consistency and mouthfeel of chocolate, it is one of chocolate's most...  read on