Hochdorf moves wheat germ production to HQ

By Guy Montague-Jones

- Last updated on GMT

Related tags: Bread

The Hochdorf Group has relocated its wheat germ processing from Steinhausen to Hochdorf after space was created at its headquarters by the termination of certain packaging activities last year.

Over the past few months the company has been busy moving its manufacturing facilities and equipment for the production of Viogerm wheat germ products from Steinhausen to Hochdorf.

The move will reduce the number of its manufacturing sites in Switzerland from three to two when the Steinhausen site is fully dismantled in spring 2011.

As the Steinhausen site, which has been used by the Hochdorf Group for 40-50 years, was a rented location and all other sites are owned by the company, Hochdorf Nutrifood manager director Vincent Lebet said the departure would cut some costs from its income sheet.

Space at Hochdorf location

But the decision to leave the Steinhausen site was mainly motivated by the sale of some activities at the main Hochdorf location.

Lebet told BakeryandSnacks.com that at the end of 2009 the company sold off its baby food jar, fruit and vegetable jar and top cup filling businesses. Stopping these activities at Hochdorf and relocating logistics activities from the site created space sufficient to transfer the wheat germ processing business from Steinhausen.

Modernisation

Lebet said this has also been an opportunity to modernise facilities for its Viogerm wheat germ products. The company said a number of adjustments to buildings, logistics and production processes will create more cost-effective production. A total of 15 new jobs will also be created at Hochdorf on the back of the move.

The Viogerm products to be manufactured there are created using a gentle BRM cold-process method (the Mayer Biological Retention Process) that Hochdorf claims preserves the natural nutrients of wheat germ for longer. The ingredients developed under the brand are used in a range of food products including pastries, bread, muesli, and food supplements.

Specialised in the extraction of ingredients from raw materials like milk and wheat germ, Hochdorf has around 329 full time staff and consolidated annual gross sales of CHF 360.8m (2009).

Related news

Related products

show more

Leading in integrated taste solutions.

Leading in integrated taste solutions.

Döhler – Natural Food & Beverage Ingredients | 02-Sep-2022 | Data Sheet

The sensory appeal of plant-based applications is the most crucial factor. However, many plant-based formulations lack complexity in taste and a dairy-specific...

Enhancing freeze-drying survival rate

Enhancing freeze-drying survival rate

Angel Yeast – Yeast & Baking | 02-Sep-2022 | Technical / White Paper

Angel Yeast has concluded that nucleic acids in yeast extract have significant positive effect on improving the biomass and survival rate of Lactobacillus...

Food ingredients from Cambridge Commodities

Food ingredients from Cambridge Commodities

Cambridge Commodities | 31-Aug-2022 | Product Brochure

At Cambridge Commodities, we supply a variety of food ingredients for inclusion in bakery products, cereal, snacks, bars and more. We can also offer bespoke...

Gummies enriched with functional ingredients

Gummies enriched with functional ingredients

H&F – Innovative Solutions for your Product Developments | 24-Aug-2022 | Application Note

Confectionery pectins from Herbstreith & Fox are famous for their tolerance towards recipe parameters in gummy confectionery.

Related suppliers

Follow us

Products

View more

Webinars