Stern-Wywiol chief honoured

CEO of the Stern-Wywiol Gruppe Torsten Wywiol has been elected “Entrepreneur of the Year 2016” in the Consumer Products and Retail category at a ceremony hosted by professional services firm EY in Berlin.

Stern-Wywiol chief honoured

Torsten Wywiol has been elected “Entrepreneur of the Year 2016”. The CEO of the Stern-Wywiol Gruppe in Hamburg was recently presented with the prestigious business award of the professional services firm EY in Berlin. This year, 34 companies reached the finals of the demanding, multi-stage competition. From this group of finalists, an independent jury selected the winners of the title. In the category Consumer Products and Retail, the award went to Torsten Wywiol, who was said to have built up his group of twelve independent specialist companies into an internationally respected ingredients manufacturer and innovator in the food industry.

The “Entrepreneur of the Year” award acknowledges outstanding achievements in over 60 countries. In 2016 the award was granted for the 20th time in Germany to entrepreneurs who achieve top performance and regularly bring about remarkable innovations. At the same time they must attach importance to fair treatment of employees and contribute to solving social problems.

The Stern-Wywiol Gruppe is made up of twelve independent specialist companies in Germany that manufacture and market functional ingredients for the production of food and feed. They include Hydrosol, Mühlenchemie, SternMaid, SternVitamin, Sternchemie, SternEnzym, HERZA Schokolade and Berg+Schmidt. Each individual company operates in a specific field, for example in baked goods, dairy products, deli foods, meat, fish, chocolate, flavourings, lecithins, enzymes and vitamins. Their customers include industrial bakeries, dairies, producers of food and sugar confectionery, and also manufacturers of animal feed in 136 countries.

The Stern-Wywiol Gruppe has developed some 1,500 base materials from which the group continuously creates and manufactures new ingredients and raw products that are said to give industrially produced foods a longer shelf life and make them healthier and more nutritious.

“We make an important contribution to human nutrition around the globe,” Wywiol said. “It is no mere chance that the group regularly cooperates with relief organizations. Fortification of flours with essential vitamins and minerals helps to prevent deficiencies and promotes the health of many populations around the world.”