DeutscheBack expands in China, Mexico

8 Apr 2016

Enzyme systems, baking premixes and anti-staling agents company DeutscheBack is stepping up its activities in Latin America and China in order to meet the needs of the local baking industry in these growing markets.

DeutscheBack expands in China, Mexico

Enzyme systems, baking premixes and anti-staling agents company DeutscheBack is stepping up its activities in Latin America and China. In order to meet the needs of the local baking industry in these growing markets, the company is increasing its presence and capacities on the spot. The company says it able to draw on the pooled knowledge of a decentralized network of centres of excellence in its parent enterprise, the Stern-Wywiol Gruppe, which has enlarged its facilities in Wujiang (China) and Mexico City as of the beginning of 2016.

The food industries of Latin America and China are developing at a tremendous speed, Deutscheback believes, and the growing demand for bread and other baked goods confronts the local baking industries with major challenges.

"The fluctuating raw material situation, especially, demands individual solutions and prompt responses. That is only possible with research and development facilities of our own, adequate production capacities and a well-trained team on the spot,” said Lennart Kutschinski, managing director of DeutscheBack.

This has led the company to step up its activities considerably, so that it can support the baking industry in the relevant markets with tailor-made solutions. In this field, in particular, the company's extensive knowledge of enzyme design for bakery products plays an important role.

In China, DeutscheBack says it is already in a strong position because of its sister company Mühlenchemie, making it possible to develop solutions for the baking industry in close collaboration with the mills.

"As the interface between mills and bakeries, we make the way to the end product more efficient and more transparent,” said Kutschinski.

In the course of the year, ten new employees will be taken on at the Chinese facility in Wujiang. They will work in research and development, production, and customer care. The capacity of the applications technology and production departments has been increased to permit this. Among other things, it will be possible to simulate commercial-scale processes at an industrial bakery.

In Mexico City, too, DeutscheBack has enlarged its capacities. Two new employees in research and development and a new customer consultant now make the company’s know-how available to industrial bakeries. In particular, emphasis will be placed on seeking solutions for prolonging the shelf-life of bakery products and meeting increasing "clean label" requirements.

One focus of DeutscheBack's work in Latin America is on special applications for wheat products. The company says it will then be able to offer optimum service to the growing market for tortillas and wraps in the region. The factory in Mexico City has invested in a new production line in order to make larger production capacities available to the baking industry in particular. A new pilot plant for tortillas will make it possible to simulate the manufacturing process on an industrial scale right up to the finished product.

"Thanks to the decentralized locations of the Stern-Wywiol Gruppe we enjoy excellent conditions for individual customer care,” said Kutschinski. “When expanding in this way we do not only have local markets in mind; we always keep our eyes on international developments, too. For instance, there is an increasing demand for Latin American specialities in Asia. By ensuring an intensive exchange of information within our network of centres of excellence we are able to foresee and meet nutritional trends around the globe.”

Related tags

Sustainability

Related news

Exploring the business benefits of food waste reduction

Exploring the business benefits of food waste reduction

10 Aug 2022

The environmental and human cost of food waste make reduction strategies “one of the most urgent and daunting” challenges to society, but businesses can use the fight on waste to drive additional revenues and profit, according to a report.

Read more 
Chickpea revolution? Companies looking to innovate could face higher prices as global shortage hits

Chickpea revolution? Companies looking to innovate could face higher prices as global shortage hits

5 Aug 2022

From coffee to ice cream, recent product launches demonstrate how companies are betting on chickpea in the plant-based revolution… but could a global shortage scupper innovation?

Read more 
European soft drinks industry celebrates sugar reduction milestones as the ‘war on sugar’ continues

European soft drinks industry celebrates sugar reduction milestones as the ‘war on sugar’ continues

3 Aug 2022

The European soft drinks sector has achieved a 17.7% reduction in average added sugars since 2015, says its industry association, UNESDA. However, experts warn that the “war on sugar” will intensify from both consumers and governments in the next few y...

Read more 
Diageo unveils plans for €200 million carbon-neutral brewery in Ireland

Diageo unveils plans for €200 million carbon-neutral brewery in Ireland

1 Aug 2022

Diageo has unveiled plans for a €200 million carbon-neutral lager and ales brewery in Ireland – the country’s first.

Read more 
How (and why) should food brands leverage social media?

How (and why) should food brands leverage social media?

27 Jul 2022

Social media is a powerful and far-reaching tool which allows brands to get closer than ever before to their consumers. To reap its value, brands should closely monitor consumer attitudes on social media and proactively engage with them.

Read more 
Shifting trends: Analysing the impact of high inflation in India

Shifting trends: Analysing the impact of high inflation in India

25 Jul 2022

Despite food and beverage categories in India feeling the pinch of increasing inflation, the overall outlook remains upbeat as governmental support steps in and evolving consumer purchasing patterns shape the sector.

Read more 
A switch to alternative proteins could be cheapest and highest impact solution to climate crisis – report

A switch to alternative proteins could be cheapest and highest impact solution to climate crisis – report

22 Jul 2022

Shifting to alternative proteins could be the “most capital-efficient and high-impact” solution to today’s climate crisis, according to a new report from Boston Consulting Group (BCG), which suggests more than 30% of consumers are willing to fully swap...

Read more 
Oman authorities put food security and sustainability centre stage with ‘transformative’ investments

Oman authorities put food security and sustainability centre stage with ‘transformative’ investments

21 Jul 2022

New technologies and initiatives to promote sustainable food systems, healthy diets and improved food and nutrition security have attracted the backing of authorities in the Gulf country Oman.

Read more 
National dietary recommendations must be revised to account for sustainability, warns study

National dietary recommendations must be revised to account for sustainability, warns study

19 Jul 2022

The composition and quantity of animal product recommendations in national dietary guidelines should be revised in line with circular food system principles, new research suggests.

Read more 
Infant formula shortage in the US: How to prevent a future crisis

Infant formula shortage in the US: How to prevent a future crisis

15 Jul 2022

Following a series of events which led to the US being unable to meet its needs for infant formula, action is needed to prevent future shortages, says the non-profit Center for Science in the Public Interest.

Read more